RATING: PREPARATION TIME: 1 Hr COOKING TIME: 2 Hrs 30 Min START TO FINISH: 3¾ Hrs STOVETOP & OVEN: 275 & 425
CAJUN DIFFICULTY: EASY MAKES 8 SERVINGS RECIPE PAGES: 2

JUMP TO RECIPE INFORMATION

== ROASTED PORK LOIN - PG1 - Seasoning Mix == ROASTED PORK LOIN - PG2 ==
CAJUN ROASTED PORK LOIN
I enjoyed this on another very expensive evening in New Orleans at Paul Prudhomes' Restaurant (No reservations and long lines outside - People dressed from Jeans to Evening Gowns) I bought 2 of his cook books to make sure I got the Recipe. This Roast is a little spicy, and is a FANTASTIC wintertime dish when served with Mashed Potatoes and a hot green Vegetable. The Gravy made from the pan drippings will end up much spicier than the Meat itself.  Paul's Recipe in his book does NOT contain Carrots, but I remember seeing them in the dish I was served.
LABEL
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STUFFED & READY TO BAKE

FINISHED STUFFING

SPLIT PORK LOIN

In   no   event   shall   RonK’s   Kitchen,   its   affiliates   and   its   third   party   providers   be   liable   to   you   or   any   third   parties   for   any illness   or   damages   of   any   kind,   direct   or   indirect,   arising   out   of,   or   in   any   way   connected   with,   your   use   of   the   information or   recipes   provided   on,   or   accessed   through,   this   website.   Service   provider,   its   affiliates   and   its   third   party   providers disclaim   any   liability,   loss   or   obligation   in   connection   with   the   content   provided   on   this   website.   This   website,   and   the recipes   and   information   on   this   website,   are   provided   strictly   "as   is"   and   without   warranty   of   any   kind,   and   should   not   be construed   in   any   way   as   medical   advice   or   instruction.   Consult   the   appropriate   health   professionals   before   using   any   of   the recipes or information on this website. Your use of quality ingredients and safe cooking practices are your responsibility.
RATING: PREPARATION TIME: 1 Hr COOKING TIME: 2 Hr 30 Min START TO FINISH: 3¾ Hrs STOVETOP & OVEN: 275 & 425
CAJUN DIFFICULTY: EASY MAKES 8 SERVINGS RECIPE PAGES: 2
CAJUN ROASTED PORK LOIN
I enjoyed this on another very expensive evening in New Orleans at Paul Prudhomes' Restaurant (No reservations and long lines outside - People dressed from Jeans to Evening Gowns) I bought 2 of his cook books to make sure I got the Recipe. This Roast is a little spicy, and is a FANTASTIC wintertime dish when served with Mashed Potatoes and a hot green Vegetable. The Gravy made from the pan drippings will end up much spicier than the Meat itself.  Paul's Recipe in his book does NOT contain Carrots, but I remember seeing them in the dish I was served.

JUMP TO RECIPE INFORMATION

== ROASTED PORK LOIN - PG1 - Seasoning Mix == ROASTED PORK LOIN - PG2 ==
LABEL
LABEL
LABEL

STUFFED & READY TO BAKE

FINISHED STUFFING

SPLIT PORK LOIN

In   no   event   shall   RonK’s   Kitchen,   its   affiliates   and   its   third   party   providers   be   liable   to   you   or   any   third   parties   for   any   illness   or damages   of   any   kind,   direct   or   indirect,   arising   out   of,   or   in   any   way   connected   with,   your   use   of   the   information   or   recipes provided   on,   or   accessed   through,   this   website.   Service   provider,   its   affiliates   and   its   third   party   providers   disclaim   any liability,   loss   or   obligation   in   connection   with   the   content   provided   on   this   website.   This   website,   and   the   recipes   and information   on   this   website,   are   provided   strictly   "as   is"   and   without   warranty   of   any   kind,   and   should   not   be   construed   in   any way   as   medical   advice   or   instruction.   Consult   the   appropriate   health   professionals   before   using   any   of   the   recipes   or information on this website. Your use of quality ingredients and safe cooking practices are your responsibility.