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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 365.6
  • Total Fat: 20.0 g
  • Cholesterol: 127.1 mg
  • Sodium: 125.2 mg
  • Total Carbs: 1.9 g
  • Dietary Fiber: 0.4 g
  • Protein: 41.9 g

View full nutritional breakdown of Spicy Cajun Pork Loin calories by ingredient
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Spicy Cajun Pork Loin

Submitted by: HELANAB86
Spicy Cajun Pork Loin

Introduction

This recipe is an adaptation of Paul Purdhomme's Cajun Roasted Pork Loin that has been adjusted and improved upon by Rhett's mother and grandmother for the past 20 or so years. For the original Purdhomme recipe. See original post here: http://www.clearlydeliciousfoodblog.com/20
12/dragons-tongue-spicy-cajun-pork-loin
This recipe is an adaptation of Paul Purdhomme's Cajun Roasted Pork Loin that has been adjusted and improved upon by Rhett's mother and grandmother for the past 20 or so years. For the original Purdhomme recipe. See original post here: http://www.clearlydeliciousfoodblog.com/20
12/dragons-tongue-spicy-cajun-pork-loin

Number of Servings: 12

Ingredients

    --Seasoning--

    *2 teaspoons black pepper

    *1 teaspoon sweet paprika

    *1/4 teaspoon dry mustard

    *1 teaspoon white pepper (can substitute black pepper if you don't have white)

    *1 teaspoon dried thyme

    *1 1/2 teaspoon salt

    *1 teaspoon cayenne pepper

    *1 tablespoon garlic, minced or pressed

    --Pork Loin--

    *3 tablespoons butter

    *3 tablespoons cooking oil (vegetable or corn)

    *1 cup onions, finely chopped

    *1/2 cup bell peppers, chopped

    *1/2 cup celery, chopped

    *4 pound pork loin roast

Tips

COOK'S NOTE: for a guide on cooking times when roasting pork, see this chart here. Note that this chart calls for an internal temperature of "145F," but I've suggested an internal temperature of "170F" for level of done-ness and personal preference.


Directions

1.) Preheat oven to 375F. Prep ingredients: measure out spices--pepper, paprika, mustard, white pepper, thyme, salt, cayenne, and garlic. Whisk together and reserve as seasoning mix. Chop holy trinity--onions, bell peppers, and celery.

2.) In a non-stick pan, add butter and cooking oil and melt down over medium heat. Add seasoned holy trinity to oil and sauté for 5-10 minutes on low heat or until onions are translucent.

3.) Meanwhile, place pork loin in an oversized baking dish and make four incisions of 1 1/2 to 2-inches long across the top. Incisions should run about 1-inch deep.

4.) When seasoning mix is done cooking, stuff heaping tablespoons into the incisions and spread the rest over the top.Bake pork loin uncovered for 1 1/2-2 hours or until meat thermometer reads "170F." Remove from oven, cool, and serve in length-wise cuts with juices from the pan as a sauce. Makes 8-12 servings.

Serving Size: 8 (8-ounce) or 12 (5.5 ounce) servings

Number of Servings: 12

Recipe submitted by SparkPeople user HELANAB86.






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