Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 \N | Medium Onions, quartered |
| 1 \N | Medium Red pepper, sliced |
| 1 \N | Medium Green pepper, sliced |
| 1 cup | Mushrooms |
| 2 \N | Medium Potatoes, quartered |
| 1 teaspoon | Salt |
| 2 teaspoons | Black pepper |
| 1 teaspoon | Garlic powder |
| 1 teaspoon | Cayenne pepper |
| ¼ teaspoon | White pepper |
| 4 pounds | Boneless pork loin roast |
| ½ cup | Water |
Combine vegetables and seasoning except black pepper in a mixing bowl. Mix well. Place roast in a large roasting pan, fat side up.
Sprinkle with black pepper. Pour water over roast and add vegetables.
Cook uncovered at 375 degrees for 3 hours or until a meat thermometer 160 degrees. Increase heat to 425 degrees, cook 15 minutes or until meat is no longer pink. Serves 6.
Source: More Cajun Cooking, Modern Publishing, New York, NY Copyright 1990 SHARED BY: Jim Bodle 2/93