Prep Time: 2 Hours
Yields: 6–8 Servings


Ponchatoula, La. is the undisputed strawberry capital of the world. Since pork is so widely used in South Louisiana cooking, it is easy to understand how strawberries found their way into the pork dishes of this area. In most places, apple sauce is used as a fresh fruit flavoring with pork loin, but here strawberries are the ideal substitute.

1 cup diced strawberries
½ cup strawberry syrup
24 fresh, large strawberries
1 (3–5 pound) pork loin
2 tbsps minced onions
1 tbsp minced celery
2 tbsps thinly sliced green onions
2 slices diced bacon
salt and cracked black pepper to taste
¼ cup melted butter
1 cup diced onions
½ cup diced celery
½ cup diced red bell peppers
2 cups beef stock
1 sprig rosemary
Louisiana hot sauce to taste

Preheat oven to 375°F. In a large mixing bowl, combine diced strawberries, minced onions, celery, green onions, bacon, salt and pepper. Cut 1-inch long slits in pork loin and stuff with seasoning mixture. Drizzle strawberry syrup and melted butter over top of pork loin. Season with salt and pepper. Place loin in a large Dutch oven or roasting pan and surround with whole strawberries, remaining onions, celery, bell peppers and beef stock. Season with rosemary and hot sauce. Cover roasting pan and bake 1–1½ hours. Slice roast and surround with strawberry sauce.

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