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My review
Cajun Roasted Pork Loin
37
Patti Terranova
"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
2 h 25 m servings 409Original recipe yields 8 servings
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Directions
{{model.addEditText}} Print- Preheat oven to 300 degrees F (150 degrees C).
- 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.
- 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.
- 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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Footnotes
- Partner Tip
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
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Reviews
Read all reviews 131172 Ratings
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Most helpful positive review
11/17/2009
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. ...
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11/17/2009
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. ...
5/29/2009
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 thi...
4/22/2009
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 chan...
7/10/2011
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 ...
12/28/2010
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 seaso...
3/9/2013
The only thing i would do different is reverse the cooking process.....cook the roast @ 425 for 15 minutes to create a crust and hold in all the juices.....then turn down 300 for the rest of coo...
5/20/2009
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 definit...
2/25/2010
Tried this for the first time this evening for my lovely wife and I it turned out just like the picture and was incredible. I added some Red Wine and it was wonderful. Along with more cayenne to...
6/3/2009
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...