Cajun Spice-Rubbed Pork Loin Roast
Recipe from Family Circle

Cutting the roast in half allows you to spread the spicy Cajun seasoning rub over more of the meat and helps you slice it easily into appetizer-size portions.

Cajun Spice-Rubbed Pork Loin Roast

by 6  people

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Servings: 16 to 20
Prep Time: 25 mins
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  • 2   teaspoons 
  • 5 1/2  teaspoons 
    garlic powder
  • 5 1/2  teaspoons 
    dried thyme, crushed
  • 5 1/2  teaspoons 
    dried oregano, crushed
  • 5 1/2  teaspoons 
  • 3/4  teaspoon 
    dry mustard
  • 3/4  teaspoon 
    ground black pepper
  • 1/2  teaspoon 
    cayenne pepper
  • 1   pound 
    boneless pork top loin roast (single loin)
  • 2   tablespoons 
    butter, melted
  • 16 - 20   
    cocktail buns or dollar rolls
    Black-Eyed Pea and Corn Relish or 2 pints purchased black-eyed pea salad from deli (optional)
    Peach jam or preserves (optional)
    Thinly sliced red onion (optional)
Black-Eyed Pea & Corn Relish
  • 2  15  ounces 
    cans black-eyed peas
  • 3/4  
    corn, frozen, whole kernel
  • 1/2  
    red sweet pepper, chopped
  • 1/2  
    green onion, thinly sliced
  • 1/3  
    bottled vinaigrette salad dressing

Preheat oven to 325 degrees F. In a small bowl, combine salt, garlic powder, thyme, oregano, paprika, mustard, black pepper, and cayenne pepper. Set aside 1/2 teaspoon of the spice mixture.
Trim fat from meat. Cut roast in half lengthwise; pat dry with paper towels. Rub the small bowl of spice mixture evenly onto all sides of pork portions. Place meat, 2 inches apart, cut sides down on a rack in a shallow roasting pan. Roast for 1 to 11/4 hours or until an instant-read meat thermometer inserted into centers registers 150 degrees F. Cover meat with foil and let stand for 15 minutes. The temperature of the meat after standing should be 160 degrees F.
Meanwhile, combine the reserved 1/2 teaspoon of spice mixture and the melted butter; brush over buns. Place buns on a baking sheet. Bake, uncovered, in the 325 degrees F oven for 5 to 10 minutes or until buns are heated through.
Carefully split buns. Thinly slice the pork roast. Place pork in split buns and serve with Black-Eyed Pea and Corn Relish, peach jam, and red onion.
Black-Eyed Pea & Corn Relish
In a large bowl, combine two 15-ounce cans black-eyed peas, rinsed and drained; 3/4 cup frozen whole kernel corn, thawed; 1/2 cup finely chopped red sweet pepper; and 1/2 cup thinly sliced green onions. Drizzle with 1/3 cup bottled vinaigrette salad dressing; toss to coat. Makes about 4 cups.

Nutrition information
Per Serving: cal. (kcal) 264, Fat, total (g) 10, chol. (mg) 51, sat. fat (g) 3, carb. (g) 21, fiber (g) 2, pro. (g) 23, sodium (mg) 639, Percent Daily Values are based on a 2,000 calorie diet
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