Cajun-rubbed Pork Loin

A rub is a blend of dry herbs and spices. If you search the Internet for “cajun rub” you’ll get 1000s of recipes. I took one of those as a base and improvised when I found we didn’t have everything in the ingredient list.

Preheat the over to 450°F. Mix together and combine well…

  • 3 Tbsp paprika
  • 1/2 tsp. cayenne pepper
  • 1 tsp. Penzey’s Shallot Pepper
  • 2 tsp. dried thyme
  • 1/2 tsp. kosher salt
  • 1 tsp. fresh ground black pepper
  • 1/2 tsp. cumin
  • 1/2 tsp. fresh ground nutmeg
  • 1/2 tsp. cinammon

Working on a cutting board or other easily washed surface pat dry a 2 to 2.5 pound pork loin. Liberally coat the loin with the spice rub; don’t forget the ends. Your hands, and the board, will be a lovely red afterwards. Don’t worry, it washes off.

Roast for 15 minutes at 450F and then reduce the temp to 300F. Continue to roast until the roast reaches an internal temp of 150F on an instant read thermometer.

Allow the roast to rest for 5-10 minutes after removing from the oven. Slice and serve over roasted sweet potatoes. Pour any juice left on the cutting board over the roast and serve.

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