CAJUN ROASTED PORK LOIN & VEGETABLES

May 28, 2013
Rachel Schultz

Have you heard of something called a “morning manifesto”? I learned of the idea from this blogger’s post, My Morning Manifesto: How 4 Minutes Can Change Your Day. Wow! I completely love this concept. I just might be writing one of these up for my own-bad-self.

I hope you all had a happy long Memorial weekend! With no sun burns or mosquito bites and lots of smiles.

Cajun Roasted Pork Loin and Vegetables from Rachel SchultzCAJUN ROASTED PORK LOIN & VEGETABLES
Serves 7-8

2 tablespoons butter
1/2 teaspoon red pepper flake
1 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon mustard
2 cloves garlic, minced
4 pounds pork loin
2 carrots, sliced
1 red pepper, sliced
2 stalks celery, sliced
1 sweet onion, sliced
6 red potatoes, sliced
Olive oil
Salt & pepper

Preheat oven to 300 degrees. Melt butter in a skillet with red pepper flake, oregano, thyme, mustard, and garlic in a skillet until butter.

Cut slits into pork loin and drizzle with cajun-butter sauce.

Line a 9×13 baking dish with foil and transfer pork loin into pan. Arrange carrots, red pepper, celery, onion, and red potatoes around pork. Drizzle with olive oil and season with salt & pepper. Cover with aluminum foil and bake for 2 hours.

cajun roasted pork loin & vegetables
 
Author:
Serves: 7-8
Ingredients
  • 2 tablespoons butter
  • ½ teaspoon red pepper flake
  • 1 teaspoon oregano
  • ½ teaspoon thyme
  • ½ teaspoon mustard
  • 2 cloves garlic, minced
  • 4 pounds pork loin
  • 2 carrots, sliced
  • 1 red pepper, sliced
  • 2 stalks celery, sliced
  • 1 sweet onion, sliced
  • 6 red potatoes, sliced
  • Olive oil
  • Salt & pepper
Instructions
  1. Preheat oven to 300 degrees.
  2. Melt butter in a skillet with red pepper flake, oregano, thyme, mustard, and garlic in a skillet until butter.
  3. Cut slits into pork loin and drizzle with cajun-butter sauce.
  4. Line a 9x13 baking dish with foil and transfer pork loin into pan.
  5. Arrange carrots, red pepper, celery, onion, and red potatoes around pork. Drizzle with olive oil and season with salt & pepper.
  6. Cover with aluminum foil and bake for 2 hours.

Adapted from All Recipes.

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Comments

  • katie

    Looks fantastic! Found this on pinterest.
    What kind of mustard do you use? A yellow, dijon, grainy? Thanks!

  • Honored to get a shout out here, friend. Thanks for sharing. I’d love to see your morning manifesto once you make it!

    • Rachel Schultz

      For sure! Thanks Jordan.

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