Cajun Roasted Pork Loin

Cajun Roasted Pork Loin

Made  times
Patti 15

"This wonderful roast creates an incredible sauce for drizzling over the meat. If you like it spicier add more cayenne."
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2 h 25 m servings 409 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 409 kcal
  • 20%
  • Fat:
  • 24.5 g
  • 38%
  • Carbs:
  • 7.4g
  • 2%
  • Protein:
  • 37.5 g
  • 75%
  • Cholesterol:
  • 118 mg
  • 39%
  • Sodium:
  • 178 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  1. 107 Ratings

Most helpful positive review

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. ...

Most helpful critical review

Needs much more Seasoning

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. ...

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 thi...

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 chan...

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 ...

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 seaso...

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 definit...

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...

very tasty

I make a pork loin and veggies like this only I use onions, bell pepper, carrots, white and sweet potatoes. Really, really good. My favorite pork loin recipe. Sometimes I add some Parmesan chees...

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