Pork Loin Louisiana Style with Gravy

Louisiana-Style Braised Pork Loin with Gravy and it is DIVINE!!! One of our favorites under traditions! thefoodnanny.com Food Nanny Food & Lifestyle Photography Food Nanny Food & Lifestyle Photography
Our family absolutely LOVES this Pork Loin cooked Louisiana style!!! It is sooooo yummy!!! If you have not tried this recipe yet, you should! It is one of our favorite traditional meals! Especially when served with mashed potatoes and gravy!!

While traveling through Louisiana, we stopped at a tiny restaurant in Lafayette called the St. Landry Cafe. They had a special Pork Loin Roast they were serving and we asked the owner what her secret was…….and she showed us the Original Creole Seasoning she used and said that was it!! When we got home, our Mom by trial and error came up with this simple recipe. And thats how we got this divine Pork Loin Louisiana Style! Give it a try…..you won’t be disappointed!!



Pork Loin Louisiana Style with Gravy

Author The Food Nanny


  • 1 3 to 4-Pound boneless pork roast
  • 1 tablespoon butter optional
  • 1 tablespoon olive oil optional
  • 1 small white onion diced
  • 1 small green pepper diced
  • Tony Chachere's Original Creole Seasoning
  • 1/2 cup plus 3 tablespoons canola oil
  • 4 cups chicken broth
  • 1/2 cup All Purpose Flour
  • Dash of Kitchen Bouquet browning sauce optional


  • Preheat the oven to 400 degrees.
  • To brown the roast (optional), heat the butter and olive oil in a Dutch oven or large pot over high heat. Brown the meat well on all sides. Remove the roast to a plate.
  • Mix the onion and bell pepper in a small bowl. Sprinkle generously with the Creole seasoning. Add 3 tablespoons of the canola oil and mix.
  • With a sharp knife, cut four or five cross-wise slits in the top of the roast, each about 1 1/2 inches deep. Return the roast to the Dutch oven or a roasting pan. Stuff the onion-pepper mixture into the slits. Rub any excess mixture over the roast.
  • Pour the broth into the pan, but not over the roast.
  • Cover with a tight-fitting lid or aluminum foil and bake 1 1/2 to 2 1/2 hours, to an internal temperature of 160 degrees. Remove to a cutting board and cover with foil to keep warm.
  • To make gravy, place the pan with the chicken broth and meat juices over medium-high heat. In a small bowl, whisk the remaining 1/2 cup canola oil and the flour until the mixture is very smooth, the consistency of pancake batter. Whisk the mixture into the broth, stirring until the gravy boils and thickens. Season generously with additional Creole seasoning and add a few drops of Kitchen Bouquet, if desired. Simmer for 5 minutes. The gravy should have the consistency of heavy cream.
  • Slice the Roast, transfer the meat to a serving platter, and drizzle gravy over the slices or pour it into a gravy bowl and pass with the roast.


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