\Margarita's International Recipes: Cajun - Cajun Roasted Pork Loin
Margarita's International Recipes


Cajun Roasted Pork Loin

I'm not a huge fan of pork loin because it's often dry and unappealing. This recipe, however, turned a very moist, very tasty pork loin. It wasn't very spicy - but I purposely kept the pepper low so the kids would eat it. Feel free to add more. The sauce was nothing special, though if your loin turned out dry you may still want to make it.

Cajun Roasted Pork Loin

Cajun Roasted Pork Loin


  • 2 Tbsp. butter
  • cayenne pepper to taste
  • 1 tsp. dried oregano
  • 1/2 tsp. dried thyme
  • 1/2 tsp. ground mustard
  • 2 cloves garlic, minced
  • 1 4 lb. pork loin
  • salt & pepper to taste
  • 1 Tbsp. olive oil
  • 2 carrots, cut into 1/2" pieces
  • 1 red bell pepper, cut into 1/2" pieces
  • 1 stalk celery, cut into 1/2" pieces
  • 1 large onion, cut into 1/2" pieces
  • 3 Tbsp. flour
  • 1/2 cup chicken broth


Preheat ove to 300F.

Put butter in a small skillet and melt. Add cayenne, oregano, thyme, mustard and garlic. Cook for 1 minute.

Place pork loin in a flat surface, fat side up, and make multiple 1/4" slits all over its surface. Stuff the slits with the spice mixture and rub the remaining mixture all over the surface of the pork loin. Sprinkle with salt and pepper.

Pour olive oil in a roasting pan large enough to accommodate the pork loin and put in the oven for 3-4 minutes, until hot. Remove and place the pork loin in the pan. Place the vegetables around it. Season the vegetables with salt and pepper to taste.

Put roasting pan in the oven and cook for 1 1/2 hours. Increase temperature to 425F and cook for 15 more minutes. Remove from oven and let stand for 10 minutes.

Meanwhile, pour the pan juices and vegetables into a medium saucepan. Whisk in the flour and cook on medium for 3 minutes. Add the chicken stock and cook, whisking occasionally, for 6 minutes. Strain the sauce and serve over the pork roast.

Adapted from a recipe at Allrecipes.com

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