Wednesday, October 24, 2007

Cajun Garlic Pork Roast

D made this on Sunday. It wasn't great. It wasn't awful. It just was. It reminded me of the meals you eat in the '50s where June Cleaver made a meal, everyone ate, and no one ever commented. I think I had Creole and Cajun mixed in my head, so that might have been it.

We had it with Mashed Potatoes and Broccoli. D said it was pretty easy to make.

Cajun Garlic Pork Roast

1 tablespoon dried oregano
1 1/2 tablespoons minced fresh garlic
2 teaspoons black pepper
1 teaspoon seasoned salt
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon crushed red pepper
1 (2-pound) boneless pork loin roast, trimmed
Cooking spray

Preheat oven to 350°.

Rub first 7 ingredients over roast; place on a broiler pan coated with cooking spray. Bake at 350° for 1 hour and 30 minutes or until a thermometer registers 155°. Let stand 10 minutes.

Yield: 8 servings (serving size: 3 ounces)

CALORIES 168 (33% from fat); FAT 6.2g (sat 2.1g,mono 2.8g,poly 0.7g); PROTEIN 25.1g; CHOLESTEROL 62mg; CALCIUM 42mg; SODIUM 246mg; FIBER 0.7g; IRON 1.5mg; CARBOHYDRATE 1.7g

Cooking Light, MAY 2004

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