Cajun Roasted Pork Loin Recipe
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Cajun Roasted Pork Loin

By: Patti  Supporting Member (Click to learn more about Supporting Membership)
"This wonderful roast creates an incredible sauce for drizzling over the meat. If you like it spicier add more cayenne."

Rating: This weblink has been rated 11 times with an average star rating of 4.6 Read Reviews (11)

Rate/Review | 385 people have saved this

Prep Time:
15 Min
Cook Time:
2 Hrs 10 Min
Ready In:
2 Hrs 25 Min

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Original Recipe Yield 8 servings
 

Ingredients

  • 2 tablespoons butter
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground mustard
  • 2 cloves garlic, minced
  • 1 (4 pound) pork loin roast
  • salt and pepper to taste
  • 1 tablespoon olive oil
  • 2 carrot, cut into 1/2 inch pieces
  • 1 red bell pepper, cut into 1/2 inch pieces
  • 1 stalk celery, cut into 1/2 inch pieces
  • 1 large onion, cut into 1/2-inch pieces
  • 3 tablespoons all-purpose flour
  • 1/2 cup chicken broth

Directions

  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Melt the butter in a small skillet over medium heat. Stir in the cayenne, oregano, pepper, thyme, mustard, and garlic. Cook for 1 minute. Use a paring knife to make several small incisions in the fat side of the meat. Stuff the slits with the spice mix, and rub the remaining mix over the surface of the meat. Sprinkle the roast with salt and pepper.
  3. Heat the olive oil in a roasting pan over medium heat. Put the roast in the pan, and surround with the carrots, red pepper, celery, and onion. Lightly salt and pepper the vegetables. Place roasting pan in preheated oven, and cook for 1 hour and 45 minutes. Increase the oven temperature to 425 degrees F, and cook for an additional 15 minutes to brown the meat. Remove roast from pan, and let stand 10 minutes before slicing.
  4. Place the roasting pan, with the pan juices, over medium heat. Whisk the flour into the hot drippings, and cook for 3 minutes. Pour in the chicken stock and cook, whisking occasionally, for 6 minutes. Strain sauce, and serve with the sliced pork roast.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 409 | Total Fat: 24.6g | Cholesterol: 118mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 22, 2009 by KaylynsDad 
Tried this for dinner last night and even my picky daughter ate it. It was juicy and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 2, 2009 by Jooley97 
I made this for my husband's birthday in order to try something different from our usual Pork... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 3, 2009 by haley1997 
Awesome recipe. I didn't change anything other than seared my loin on the grill first and then... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 21, 2009 by Webdeavah 
Thanks, Patti! Had I listened about the cayenne (to you and myself), it wouldn't have been so... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 13, 2009 by LMLSCA 
This is an easy recipe that tastes great. I added more garlic, but that is just a personal... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 12, 2009 by Justpeachy 
Absolutely delicious recipe! Next time will double the spices, otherwise it is perfect! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 4, 2009 by Liz St. Amand 
This was great! The gravy is quite spicy however not overbearing. I removed the vegetables to... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 7, 2009 by amanda_lynn0660 
I made this for dinner last night looking for something different. I only used a 2 lb roast... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 24, 2009 by meplus3 
The only way i'd make this again is if I tripled the seasonings! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 24, 2009 by Ann in NC 
I used pork roast. I combined a BUNCH of different herbs and spices: chili powder, onion... MORE

 
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