This will be the final entry of blogging Cajun recipes for awhile, for I will be busy coming up with new recipes to share with my readers. Eventually from time to time, I will post more Cajun recipes. St Patrick's is coming just around the corner and so is Easter, and I have some wonderful recipes to share with my readers for those two fun and special days.
Cajun Pork Roast
2-pound pork loin roast
3 tbsp. paprika
½ tsp. cayenne pepper
1 tbsp. garlic powder
2 tsp. thyme
2 tsp. oregano
½ tsp. salt
½ tsp. white pepper
½ tsp. cumin
¼ tsp. nutmeg
Combine all seasonings and rub well over all surfaces of roast. Place roast in shallow pan and roast in 350 oven for about 45 minutes, until internal temperature on a thermometer reads 150. Remove roast from oven; let rest until temperature reaches 160, about 10 minutes.
Mistake: Once I was making Cajun roast beef and this at the same time. I thought I'd just use the same rub for beef for the pork, instead of the one written above. It didn't taste near as good; in fact it tasted funny.
Mistake: I tried a reverse sear this time. I switched to direct heat when the roast had hit 145 internal so I could get a nice crust on it. I only had it on for 4-5 minutes and the temp shot way up to 155 plus, which is way too done for pork loins. Next time either skip it or start it at 130.
Tip: This recipe works GREAT on the grill. Just cook it indirect at 350.
Tip: Go heavy on applying the rub, more than you think.
Mistake: I tried making this recipe for Cajun mustard. Holy mother of all things pungent, it tasted like someone punched me in the taste buds. I threw it out.
Tip: If you are slicing this roast for sandwiches, save about 2 teaspoons of the rub and mix it in with several tablespoons of plain mustard for a quick and tasty "Cajun mustard".
Tip: Save money and buy whole pork loins. I got 4 meals worth of meat for the family for $10.81. It's the easiest piece of meat to process, no bones or anything to deal with. I cut mine in half. I cut one half into 1" thick boneless pork chops. The other half I cut into two roasts.
I had a good idea for presentation. Take a filling like stuffing or some of the Bayou Dirty Rice and rolled thin slices of the Cajun pork around it and plate seam side down like an enchilada. Top with simple gravy. Nothing really fancy but it's different from the same old slices of roast on a plate and the kids seemed to like it this way.