Cajun Pork Roast
A Juicy Meal Perfect for all Occasions
"This was an excellent dish for tonight's menu. Although i am a salt-a-holic, the seasoning blend was wonderful, with the exception of excess salt. If you are cooking this recipe, you may want to be careful of adding salt as stated in recipe.I served this dish with Plain Applesauce, Aspargus Hollandaise, and buttered sweet potato medallions witrh cinnamon sugar baked for about 15 minutes.
It's a keeper!!" - acemech
Yield: 6 Ready in 45 minutes
Cuisine: AmericanMain Ingredient: Pork
94% would make again (reviews)
favorite of 1,018
people 462 people 
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Notes Cajun Pork Roast Preparation
Combine all seasonings and rub well over all surfaces of roast. Place roast in shallow pan and roast in 350 degree F. oven for about 45 minutes, until internal temperature is 150 degrees F. Remove from oven, let rest 5-10 minutes before slicing.
Notes
Republished with Permission, National Pork Council
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Cajun Pork Roast Reviews
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Very tasty! Cook time was not accurate. I used a meat thermometer to ensure it was properly cooked.
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The actual ingredients were fabulous! My husband loved the spices and heat. Unfortunately the cook time is wrong, my pork tenderloin was extremely under-cooked. I suggest leaving it in at least 15 minutes longer. Made for great leftover sandwiches!
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I substituted smoked paprika for the regular-this recipe was awesome
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Recommended time for pork is 30 minutes per pound plus 30 minutes. I will try this out soon, myself and let you know.
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Very juicy very tasty family loved it!
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Very easy to make. Meat was juicy, but NORAD much flavor as I expected.
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Hubby made this for dinner last night, sustituting a few spices for those that we didn't have & also adding a few extra. It turned out very spicy (just how we like it), juicy, & all around delish!
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This was a very good dish, but it seemed a little too heavy on the spices. I think next time I'll go with a little less paprika. Otherwise, very tasty!
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Roasted pork always smells good and yummy...deliciousa!
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If thats Cajun, I'm Martian. Preston Dugas.
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I used smoked paparika, yummy
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I did this recipe in a slow cooker and the meat was extremely tender. The dish was very spicy so the kids did not eat a lot of it. Left-overs were used on french bread for sandwiches.
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This was excellent!! Next time I was thinking of using a brine!!
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It was good -a nice change to the same ol' pork roast.
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This was an excellent dish for tonight's menu. Although i am a salt-a-holic, the seasoning blend was wonderful, with the exception of excess salt. If you are cooking this recipe, you may want to be careful of adding salt as stated in recipe.
I served this dish with Plain Applesauce, Aspargus Hollandaise, and buttered sweet potato medallions witrh cinnamon sugar baked for about 15 minutes. It's a keeper!! |
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Tasty! The kids even ate it, although they said it was a little too spicy.
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Republished with Permission, National Pork Council
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Republished with Permission, National Pork Council
[I posted this recipe.] |
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