Easy 149 min

Cajun Roasted Pork Loin

asian european french german greek italian korean mediterranean middle eastern region main soup spicy savory umami hard medium

Prep

38 min

Cook

111 min

Total

149 min

Ingredients (16)

2 tablespoons butter g

2 cloves garlic, minced g

1 teaspoon dried oregano g

½ teaspoon cayenne pepper g

½ teaspoon ground black pepper g

½ teaspoon dried thyme g

½ teaspoon ground mustard g

1 (4 pound) pork loin roast g

salt and ground black pepper to taste g

1 tablespoon olive oil g

2 carrots, cut into g

1 large onion, cut into g

1 red bell pepper, cut into g

1 stalk celery, cut into g

3 tablespoons all-purpose flour g

½ cup chicken broth g

Nutrition

kcal

fat

carbs

protein

Instructions

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

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.

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.

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.

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.