Isn’t Louisiana in far east Texas? I think it is, so then it’s okay to call this a Real Texas Cajun Roasted Pork Loin Roast! lol
When I tried this recipe and added just a few little changes, and cooked it properly, it was so delicious! Juicy, moist, tender, and with just a little Texas kick!
This is wonderful for a Sunday family meal, or really for anytime you want to make a special meal. I serve it with a vegetable and mashed potatoes with gravy.
It’s slow roasted in the oven and the aroma throughout the house is wonderful. I try to make it when David is playing golf and out of the house…If I make it when he’s home, I can’t keep the oven door shut!
The last time I made my Real Texas Cajun Roasted Pork Loin Roast, was to celebrate the guys finishing laying my brick floor in my new greenhouse. They are actually more expensive labor, even though they work for food! They are so spoiled with me cooking special gourmet meals for my Real Texas Recipe Book and for Ramona’s Basil Garden Cookbook, that I think they have slowed down on building my greenhouse. It’s been almost 3 months since they started and it’s still not finished! It’s going to be Christmas before I can put my Basils in their new home!
I can wait, they don’t realize that they are really my guinea pigs for my new recipes.
Real Texas Cajun Roasted Pork Loin Roast
1 tablespoon Butter
1/4 teaspoon Cayenne Pepper
1/2 teaspoon dried Oregano
1/4 teaspoon ground Black Pepper
1/4 teaspoon dried Thyme
1/4 teaspoon ground Mustard
1 clove Garlic, minced
2 pounds Pork Loin Roast
1/4 teaspoon Salt and Pepper
1 1/2 teaspoons Olive Oil
1 Carrot, diced
1 Red Bell Pepper, diced
1/2 stalk Celery, sliced into 1/2″ pieces
1 medium Onion, diced
2 tablespoons All-Purpose Flour
1/4 cup Chicken Broth
1/2 cup heavy Cream
Directions
Preheat oven to 300F degrees.
Melt the butter in a small saucepan over medium heat. Stir in the cayenne, oregano, pepper, thyme, mustard, and garlic. Cook for 1 minute.
Use a paring knife to make several small incisions in the fat side of the roast. Stuff the slits with the spice mix and rub the remaining mix over the the roast. Sprinkle the roast with salt and pepper.
With the olive oil in the bottom of a roasting pan, put the roast in the pan fat side up. Surround the roast with the carrots, red pepper, celery and onion. Lightly salt and pepper the vegetables.
Place the roast in preheated oven and cook for 1 hour and 45 minutes. Increase the temperature to 425F degrees and cook for an additional 15 minutes to brown the roast. Remove roast from pan and let stand 10 minutes before slicing.
Remove the vegetables from the roasting pan and discard. Place the roasting pan with the pan juices over medium heat. Whisk the flour into the hot drippings and cook for 3 minutes. Pour in the chicken stock and cook, whisking occasionally for 5 minutes. Add the heavy cream and stir constantly until heated and thickens.
Serve the gravy over the Real Texas Cajun Roasted Pork Loin Roast.
{ 9 comments… read them below or add one }
Oh…that does sound good! You know if you go down around the Beaumont/Port Arthur area, there a a bunch of coon=as……..errrrrr Cajuns down there, too.
I think I will try this dish this week-end.
hahahaha So I can title a Real Texas Recipe! lol Let me know after you try the recipe how it turns out. Can’t wait to hear.
I tried the pork loin recipe today. I think it turned out really good, but Caren, my wife, (who is the one I really cook for), thought it was GREAT!. It has been added to our recipe file.
I’m so glad you liked! And it’s in your recipe file! Working on a Basil Spaghetti recipe now. Fresh from the Roma Tomato to the Fresh Basil!
Ramona,
I am getting my grocery list ready to go get the stuff I need to make the Real Texas Cajun Roasted Pork Loin Roast and I noticed you said in the recipe to Remove the vegetables from the roasting pan and discard, did you mean throw them out and not eat them or put them in another dish or is the vegetables just for flavoring of the pork?
Darla
Darla, thank you for liking my recipe. If you notice there really aren’t very many vegetables in the recipe. These are only for flavoring. Since you will be purchasing carrots and using just 1 in the recipe, you could cook the remaining carrots and serve them with your meal. 🙂
Ramona,
I cooked that pork roast today, Ohhhhh my gosh was it ever goods. Thanks for all your great receipes!
Darla
I’m so glad you liked the Roast! It’s one of my favorites now too!
Ramona,
Yesterday my husband made your “Real Texas Lone Star Beer Bundt Cake” Wow, another keeper. I didn’t have a Lone Star beer but happened to have only one Miller’s beer so he used that. I drank what was left! Shhhh! don’t tell no body! LOL!
The cake was delicious!