Some like it HOT, and that’s what you get when you rub this pork loin with Tony Chachere’s Original Creole Seasoning. It will not make you sweat and run from the kitchen, but will produce a powerful, nice heat to complement the pork. As you can see in the images, I actually used half of a full pork loin. The other half may be used for a milder recipe (stay tuned in weeks ahead) or you may simply buy half of a full pork loin. Cooking is easy (scale of 2 out of 10). Just follow these simple instructions.
Ingredients
- 4 Pound – Pork Loin (or 8 pound whole pork loin, cut into two halves)
- 1/4 Cup – Tony Chachere’s Original Creole Seasoning
Instructions
- Rub Tony Chachere’s Original Creole Seasoning into all surfaces of the pork loin.
- Cover a 13″ casserole or cake pan with heavy duty aluminum foil. Clean-up will be much easier.
- Place pork in casserole pan and bake at 250 degrees F, until internal temperature reaches 160 degrees F. Use a good meat thermometer. Cooking time will be will take approximately 3 hours.
- Allow pork to rest 20 minutes before cutting and serving.
- Serve with fresh green beans, rice or potatoes and a tossed salad for a meal that will satisfy everyone’s taste buds
Sliced thinly (see photo below) this half pork loin will feed 8 adults and several kids, with nothing to put away for Monday. If you are a fan of left-overs, cook the whole pork loin.
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