Cajun Roasted Pork Loin

Cajun Roasted Pork Loin
  • PREP TIME
    15 mins
  • COOK TIME
    2 hrs 10 mins
  • TOTAL TIME
    2 hrs 25 mins
  • SERVING
    8 People
  • VIEWS
    591

Embark on a culinary journey to the heart of Louisiana with this Cajun Roasted Pork Loin. Infused with a symphony of aromatic spices and served with a rich, flavorful gravy, this dish is a celebration of bold flavors and comforting warmth.

Ingridients

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Nutrition

  • Carbohydrate
    7 g
  • Cholesterol
    118 mg
  • Fiber
    2 g
  • Protein
    38 g
  • Saturated Fat
    9 g
  • Sodium
    178 mg
  • Sugar
    2 g
  • Fat
    25 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Preheat the oven to 300 degrees F (150 degrees C).

Image Step 02
02 Step

Recipe View Melt butter in a small skillet over medium heat. Stir in garlic, oregano, cayenne pepper, black pepper, thyme, and mustard; cook for 1 minute. Cut several small slits in fat side of pork loin using a paring knife; stuff slits with butter-spice mixture. Rub remaining mixture over surface of pork loin; season pork loin with salt and black pepper.

Image Step 03
03 Step

Recipe View Heat olive oil in a roasting pan over medium heat; add pork loin. Surround pork loin with carrots, onion, bell pepper, and celery; lightly season vegetables with salt and black pepper.

Image Step 04
04 Step

Recipe View Cook in the preheated oven for 1 ¾ hours. Increase oven temperature to 425 degrees F (220 degrees C); cook until pork loin browned, 15 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer roast to a cutting board; let stand before slicing, 10 minutes.

Image Step 05
05 Step

Recipe View Meanwhile, place roasting pan, with pan juices, over medium heat. Whisk in flour; cook 3 minutes. Pour in chicken stock; cook, whisking occasionally, for 6 minutes. Strain sauce through a sieve; serve with sliced pork roast.

For a richer gravy, use homemade chicken stock.
Adjust the amount of cayenne pepper to your preferred level of spiciness.
Letting the pork loin rest before slicing allows the juices to redistribute, resulting in a more tender and flavorful roast.

Alayna White

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 196 Ratings)
Total Reviews: (8)
  • Geovany Funk

    Mark L.: "I added a bit more cayenne for extra spice, and it was perfect for my taste.

  • Pinkie Bradtke

    Kevin M.: "The sauce is the star of the show! I could eat it with a spoon.

  • Jarvis Kautzer

    Ashley B.: "Great recipe! I used sweet potatoes instead of carrots and it was delicious.

  • Betsy Kling

    Jessica R.: "My family loved this! It's definitely going into our regular rotation.

  • Lyric Waters

    Brian T.: "This is a restaurant-quality dish that you can easily make at home.

  • Reed Gusikowski

    Emily K.: "The vegetables roasted alongside the pork were delicious and added so much flavor.

  • Vincenzo Pagac

    Sarah J.: "This recipe is fantastic! The pork was so tender and the sauce was amazing.

  • Dexter Schinner

    David P.: "I had never roasted a pork loin before, but this recipe was easy to follow and the results were impressive.

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