"This wonderful roast creates an incredible sauce for drizzling over the meat. If you like it spicier add more cayenne." — Patti
Watch video tips and tricks
ground black pepper
1 (4 pound)
pork loin roast
salt and pepper to taste
carrot, cut into 1/2 inch pieces
red bell pepper, cut into 1/2 inch pieces
celery, cut into 1/2 inch pieces
onion, cut into 1/2-inch pieces
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.
Needs much more Seasoning
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.
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
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!
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!!
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! :-)
* Percent Daily Values are based on a 2,000 calorie diet.
Cajun Roasted Pork Loin
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 221
Make a simple brine and delicious maple glaze for roasted pork.
See how to make a succulent, fragrant pork roast with garlic and rosemary.
See how to butterfly, stuff, tie, and roast a pork loin.