Cutting the roast in half allows you to spread the spicy Cajun seasoning rub over more of the meat and helps you slice it easily into appetizer-size portions.

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Cajun Spice-Rubbed Pork Loin Roast

Ingredients

Directions

  • Preheat oven to 325°F. In a small bowl, combine salt, garlic powder, thyme, oregano, paprika, mustard, black pepper, and cayenne pepper. Set aside 1/2 teaspoon of the spice mixture.

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  • Trim fat from meat. Cut roast in half lengthwise; pat dry with paper towels. Rub the small bowl of spice mixture evenly onto all sides of pork portions. Place meat, 2 inches apart, cut sides down on a rack in a shallow roasting pan. Roast for 1 to 11/4 hours or until an instant-read meat thermometer inserted into centers registers 150°F. Cover meat with foil and let stand for 15 minutes. The temperature of the meat after standing should be 160°F.

  • Meanwhile, combine the reserved 1/2 teaspoon of spice mixture and the melted butter; brush over buns. Place buns on a baking sheet. Bake, uncovered, in the 325°F oven for 5 to 10 minutes or until buns are heated through.

  • Carefully split buns. Thinly slice the pork roast. Place pork in split buns and serve with Black-Eyed Pea and Corn Relish, peach jam, and red onion.

Nutrition Facts (Cajun Spice-Rubbed Pork Loin Roast)

264 calories; 10 g total fat; 51 mg cholesterol; 639 mg sodium. 21 g carbohydrates; 23 g protein;

Black-Eyed Pea & Corn Relish

Ingredients

Directions

  • In a large bowl, combine two 15-ounce cans black-eyed peas, rinsed and drained; 3/4 cup frozen whole kernel corn, thawed; 1/2 cup finely chopped red sweet pepper; and 1/2 cup thinly sliced green onions. Drizzle with 1/3 cup bottled vinaigrette salad dressing; toss to coat. Makes about 4 cups.

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