Cajun Roasted Pork Loin Recipe -
Cajun Roasted Pork Loin Recipe

Cajun Roasted Pork Loin

Recipe by  

"This wonderful roast creates an incredible sauce for drizzling over the meat. If you like it spicier add more cayenne."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    2 hrs 10 mins

    2 hrs 25 mins


  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. Cook until meat is 145 degrees F (63 degrees C). 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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 18, 2009

I cooked this in the crock pot on low for 8 hours. I used the spices/seasonings as directed, making sure to really get some of it into the incisions in the loin and rubbing the rest all over. Next, I added a bit of celery salt and black pepper all over the pork loin also. I put a whole can of chicken broth and added some dashes of worcestershire sauce into the crock pot and layered the onion on the bottom. I set the loin on top and then put in white potatoes and carrots. The pork loin was so incredibly tender, it broke apart when I removed it from the pot. I transferred the meat and vegetables to serving dishes and put the juice into a skillet on the stove and added flour and a bit of salt to make the gravy. My guests raved over this dinner. Wonderful and easy for those who enjoy using a crock pot too. Thank you Patti for sharing this recipe.

Most Helpful Critical Review
Jan 26, 2010

Needs much more Seasoning

Jun 02, 2009

I made this for my husband's birthday in order to try something different from our usual Pork Roast, and I can easily say it has become a new favorite. From now on, I think I will always use this recipe. It's easy to make, has just the right amount of spice, and tastes AWESOME! Everyone needs to try this recipe. Thank you very much.

Apr 22, 2009

Tried this for dinner last night and even my picky daughter ate it. It was juicy and flavorful. Makes a great gravy. Served it over brown basmati rice and there were no left overs. The only change I made was to increase all the spices by about 50% and I used hot mustard powder instead of regular. I think you could tweak this to your own personal taste and have a great dinner. Would likely do well in a slow cooker, just omit the oil and spray with cooking spray instead. Wll try this next t

Jul 10, 2011

I just HAD to stop everything and write this review! I came to this recipe because I was trying to figure out what to do with my boneless country pork ribs. I figured pork is pork and it's all about the flavor, isn't it? I made no changes to the ingredients other than I had 2lbs of meat instead of 4. My difference came in the cooking method. I rationalized that if a crock pot could be used successfully (previous review) then so could a pressure cooker,(my go-to method when I have time constraints.) And what a good result! After combining the seasonings in the skillet I just rolled the meat in that whole amt. I then placed the pieces in an open pressure cooker to brown. Then removed the meat from the pot along with excess fat and started to brown the onions and carrots in effort to get a rich brown gravy (worked great) then added the red bell pepper and celery. Topped that with the meat and added a can of chicken broth. Closed the pot and let cook under med pressure for about 45 minutes. The meat was fall apart tender. I removed it from the broth then strained the broth and thickened with a cornstarch slurry. A little salt and pepper and "Oh my goodness!" This recipe is a keeper!!

Dec 30, 2010

I prepared this for my family for Christmas via slow cooker and it-was-amazing!!!!! Thank you so much to the reviewer that listed her recipe for cooking it in the crockpot. I doubled the seasoning, and used about 16 oz of chicken broth, so that I would have an ample amount of juices to make gravy. It was wonderful! I will definitely be preparing this dish again and again--as I've already been asked to! :-)

May 21, 2009

Thanks, Patti! Had I listened about the cayenne (to you and myself), it wouldn't have been so spicy. Still, we loved it! The gravy and roasted potatoes were an excellent addition. I'll definitely make it again, with my modifications of mushrooms and peppers. Awesome!

Jun 03, 2009

Awesome recipe. I didn't change anything other than seared my loin on the grill first and then place it in a roasting pan covered with tinfoil and finshed it on the grill. I had two small loins about a pound each. It took about 45-55 minutes to cook. Easy and delicious!!


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  • Calories
  • 409 kcal
  • 20%
  • Carbohydrates
  • 7.4 g
  • 2%
  • Cholesterol
  • 118 mg
  • 39%
  • Fat
  • 24.5 g
  • 38%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 37.5 g
  • 75%
  • Sodium
  • 178 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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