Cajun Garlic Pork Roast
"A lovely Cooking Light recipe."
photo by Derf2440
- Ready In:
- 1hr 50mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 14.79 ml dried oregano
- 22.18 ml garlic, minced
- 9.85 ml black pepper
- 4.92 ml seasoning salt
- 4.92 ml chili powder
- 4.92 ml ground cumin
- 2.46 ml crushed red pepper flakes
- 907.18 g boneless pork loin roast, trimmed
directions
- Preheat oven to 350ºF.
- In a small bowl mix the oregano, garlic, black pepper, seasoned salt, chili powder, cumin and red pepper together; rub evenly over roast.
- Place on a broiler pan coated with cooking spray.
- Bake for 1 1/2 hours or until a thermometer register 155-160ºF.
- Let stand 10 minute before slicing.
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Reviews
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You're right , this is a lovely recipe, so tender and moist with a delightfully spicy hot coat. Delicious! There are just two of us so I just did one tenderloin a little over a pound. Served with steamed cabbage,carrot and red onion. I will be making this one again, thanks for posting! -
The roast was wonderfully moist with a good spice to it. Instead of a pork loin, I used a round pork loin tip about 2 1/4 lbs. The timing was off with my roast and took close to 2 hours. My favorite part about the recipe is the simplicity, so we had plenty of time to play cards and catch up with my folks. The only thing I did in advance was prepare the rub. It took all of five mintues to peel and halve carrots, chop half an onion, chop half a head of cabbage, rub the roast and place it on carrots/onion in roasting pan. When loin temperature was 115-120 (I don't remember exactly), I stacked the cabbage around the roast. When I pulled the pan from the oven, the cabbage was done with toasted edges but a bit dry. So, I let the roast set for five minutes, removed roast to a cutting board and stirred up cabbage with drippings, carrots and onion. Cabbage softened up wonderfully while I let things set five more minutes. My only regret is that the cabbage was so good, I wish I used the whole head! -
A nice flavor change from traditional pork roasts. The coating sealed in a tender roast, which imparted a spicy after-taste. I'm not sure I'd use the pan drippings to make gravy again though--that too came out quite spicy--maybe just a little too much. It overwhelmed the poor mashed potatoes. An easy problem to correct. -
Very good! My pork roast was 2.75 pounds so I cooked an extra 15 minutes. I doubled the red pepper flakes. Thanks for posting skinnyminnie. -
Loved it!! i dont have a meat thermometer, so i guessed. I cooked it for 90 mins, it was a 1LB loin. It was so tender!! i think i may have used a little too much cumin tho.
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Tweaks
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Incredibly easy and tasty. Pleasantly zingy without being overwhelming. Since there's only my husband and me, I only used a 1 lb. roast, which was perfect. I also added in some Cajun seasoning and substituted ground red cayenne pepper for the crushed red pepper flakes. Hubby thought it was so good that it's "company food." Great recipe!!
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Hi! My name is Robin, and welcome to my about me page. I will try to be as brief as possible, but I tend to be long winded. If you get bored at anytime, feel free to move on...I won't be offended.
I was born in the great city of New Orleans, but have had the pleasure of travelling and living all over the place. My parents moved to Lafayette, Louisiana when I started high school. After high school, I was a nanny and lived in England (London). I miss it A LOT!! England, not the being a nanny part. I lived and got married in California (Los Angeles), but we moved back to Lafayette to be closer to family. Well, to make a long story short, things didn't work out and we got a D-I-V-O-R-C-E!!! After that, I packed up and moved to Texas (Beaumont).
I met the love of my life (Toby) on-line - believe it or not - and he whisked me away to Kentucky (Louisville). Which is where I lay my head and call home now. I absolutely love it here!! I love having seasons!! The trees changing colors in Fall and snow in the Winter, along with a BEAUTIFUL Spring and HOT Summer!! We live in the house Toby grew up in, and are about to start doing some MUCH needed renovations! (I DEMAND A BIGGER KITCHEN!!) I have recently (this past year) started growing my own herbs. I threw in a few tomato plants for good measure :D. Now I have the bug!! I want more more MORE!! So Toby has so lovingly decided to make me an actual garden. This way I can grow all sorts of fun stuff!! I can't wait!! I love fresh home grown veggies and stuff!! And NOTHING beats fresh herbs!!!
Toby has a son (Zach, 11) from a previous marriage. I guess that would make me the wicked stepmom.....I hope not!!! We also have in our lovely family 2 dogs (Daisy, a Cockapoo who runs the house and Missy, a Black Lab), a cat (Mystery), and a ferret (Flower).
I am a stay at home stepmom (that is my job), so I have all day to cook and look up different recipes. I LOVE it!! I have figured out that I can cook twice as much if I give half of what I cook away....LOL!! This means Toby's business partner and his wife eat just as well as we do!! They have told me on many occasions, that if I can't take Toby anymore they will add on to their house to make room for me. All I have to do is cook!! LOL!!
My parents are foodies and I TOTALLY blame them for my passion for food!! I will try anything once. I have found that I really do like some things I "thought" I hated. Although, I do still HATE (green)peas!!
Here is my rating key for reviews:
***** = HEAVEN - I would not change a thing!!
**** = Was VERY good, but would make a few changes
*** = Not a bad recipe, but would make quite a few changes if I made it again
** = Would have to make a lot of changes to enjoy
* = Didn't enjoy it at all, and will probably not make again.
