Cajun Spice-Rubbed Pork Loin Roast

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
Servings: 16 to 20 Prep 25 mins Bake 325°F 5 mins Roast 1 hr Stand 15 mins


  • 2 teaspoons salt
  • 5 1/2 teaspoons garlic powder
  • 5 1/2 teaspoons dried thyme, crushed
  • 5 1/2 teaspoons dried oregano, crushed
  • 5 1/2 teaspoons paprika
  • 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)

Make It

1. 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.

2. 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.

3. 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.

4. 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

Yield: 4 Cups


  • 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

Make It

1. 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 Facts

Servings Per Recipe: 16; Amount 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.