Cajun Pork Loin with Vegetables!

This "Cajun Pork Loin with Vegetables" is a wonderful meal that is just perfect for cooler weather.  It is hearty and the leftovers are even better the next day! The pork turns out so tender and tasty!  I cooked this in my cast iron Dutch oven, because it conducts heat so well and just makes any cut of meat fork tender. 

 I will also give slow cooker directions for this at the end, because it will work in your slow cooker also.   

Here is what you will need:

4-5 pound boneless pork loin

1 Tbs. Cajun seasoning (I used Tony Chacheres Creole seasoning)

1 tsp. seasoned salt

1 tsp. black pepper

1/2 tsp. garlic powder

1/2 tsp. thyme

1/4 cup vegetable or canola oil

2 cups beef broth

4 cups water

4-5 potatoes, peeled and quartered or halved if they are small

1 bag of baby carrots

2 medium sweet onions, peeled and quartered

1 red or green bell pepper, cut in 1 inch pieces

2 stalks celery, cut in one inch pieces

additional seasoned salt and pepper for the veggies to taste

Pat the roast dry with a paper towel.  In a bowl, mix the Cajun seasoning with the next 4 spices to make a rub.  Sprinkle this mixture on both sides of the pork loin.  Really pat it on there.  Heat the oil in a large Dutch oven that is ovenproof.    Brown the pork loin on both sides.  I like to get it really brown over pretty high heat.   Add the beef broth and the water, cover and place in a preheated 350 degree oven for 1 hour.

Remove from the oven and add the veggies around and on top of the pork loin.  Sprinkle the vegetables with seasoned salt and pepper to taste.  If you need to add more water, do so now.  The vegetables shouldn't be covered in water, but the water should be up to the bottom of them. Some cookware loses liquid more than others in the oven.   Cover and place back in the oven for 1 more hour.

I don't like to cook the vegetables in with the meat for the whole 2 hours, because I think it overcooks them and breaks them down in the oven, especially in this cast iron Dutch oven.

To plate this, remove the pork loin to a cutting board and allow it to rest about 5 minutes.  After it rests, slice it in thin slices and lay them on a large platter.  Place the vegetables all around the meat, then drizzle some of the juices over all.  If you want thicken the remaining juices with a little cornstarch for a thicker gravy, you can.  We just spoon it, as is, over the meat and vegetables.  It is so moist and so full of great flavor. 

***For the slow cooker,  season and brown the pork loin in a skillet the same way, then place in the slow cooker, with the vegetables on each side of the meat.  You will need a large slow cooker.  Use the beef broth and 2 cups of water.  Set on low for 8-10 hours.







Cheesy Brown Sugar Pork Chops!

 

 

These "Cheesy Brown Sugar Pork Chops" are something different to do with boneless chops and they are scrumptious, which is like delicious plus some!!!   The flavors just really go well together and takes no time to do!  These make it look like you went to a lot of trouble, but really didn't!  They are special enough for company or a special dinner and will probably become a much request main course!    Here is what you will need:

 

5-6 boneless pork loin chops, cut about 1/2 inch thick

1/4 cup Teriyaki or soy sauce (I used Kikkoman Teriyaki)

1/2 tsp. seasoned salt

1/4 tsp. black pepper

1/4 tsp. garlic powder

1/4 tsp. cayenne pepper (optional)

1/2 cup brown sugar

3 Tbs. butter

1 cup shredded Cheddar Monterrey Jack cheese blend

 

Place the pork chops on a baking sheet with a lip on it that has been sprayed with nonstick spray or I lined mine with nonstick Reynolds Wrap, which worked great!   This tends get a little sticky so you must do one other the other. Evenly sprinkle the Teriyaki or Soy Sauce over each pork chop, then sprinkle evenly with the Seasoned salt, black pepper, garlic powder, and cayenne if using it.  I like the little kick it gives them, but if you don't like spicy, leave it out.

 

Sprinkle each pork chop evenly with the brown sugar.  You will need to sort of press in on the top so it stays in place.  Drizzle each one with the melted butter.   Boneless pork chops are very lean nowadays, so this little bit of butter really moistens these up and adds flavor.  Place in a 350 degree oven for 40 minutes.  Remove from the oven and spoon some of the juices back over the pork chops.  They will render some juices as they cook.  Now evenly divide the cheese and place on each chop. 

 

Place back in the oven on the highest rack for about 5- 7 minutes or until the cheese is just nice and melted.

 

Plate and serve immediately!  These are really very easy, but it looks like you fussed!