Big Daddy's     Cooking with Attitude

Thai Chile



Roasted Pork with Bajun Seasoning

A touch of old Barbados. This makes the juiciest and most flavorful pork you've ever flopped your lips over. You won't be able to count on any leftovers.

2 - 3 pound boneless, pork loin roast
~ cup Bajun Marinade

Wash the roast, dry it, then pierce the roast deeply, but not all the way through, with the end of a sharp knife on both sides and the ends. The cut marks should be about 1" apart. Place the roast in a plastic bag with the Bajun marinade and seal the bag. With your fingers massage the roast thoroughly to work the marinade into the meat. Marinade in the fridge for at least one hour but preferably over night (it really makes a difference.)

Remove the roast from the fridge and allow to stand until it comes up to room temperature, about to 1 hour depending on the size of the roast. While the roast is standing preheat the oven to 400 degrees. Place the roast in the oven in a shallow pan with a rack making sure that the marinade is coating the whole the roast. Turn the temperature down to 350 and roast for about 25 minutes per pound.

Near the end of the cooking time check the roast with an instant read meat thermometer. When the internal temperature of the roast is 160 degrees remove from oven and allow to stand for 10 minutes before carving.

When done there will be the most delicious drippings in the pan. Use this au jus or thicken with flour and serve as a gravy for the pork (it’s also wonderful on rice).

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