Cook once, eat twice with Pork

By Kyla Wize, NPPA Staff

The novice chef at 6500 Adams is checking in to share my latest kitchen experience, of course with pork! Since my last blog, we’ve celebrated plenty – a bountiful Thanksgiving, my 27th birthday, a blessed Christmas with family, and of course toasted to a new year with friends.

Justin, Jessica, me, and Mat carefully select appetizers and microbrews on our recent visit to Henry’s in Portland, Oregon

As I debated what kind of unique recipe I should try to make for supper last Sunday, Mat reminded me of just how busy we were going to be that afternoon. Not only did we run errands, of course there was a quick trip to the grocery store because we were out of milk, but we also took our dogs, Phoebe and Nala, for a long, overdue walk.

Phoebe is 4 years old and Nala is 3 years old, and when they aren’t begging to go for walks, they wrestle with each other or chase the cat!

Since our afternoon was filled to the brim, I selected a quick and easy recipe that I could prepare and walk away from. The Cajun Pork Roast is outside the realm of “normal” at our house, so the smell of the roast cooking to perfection was tantalizing to us when we walked in the door with the dogs.

This is what you’ll need! 

Cajun Pork Roast

2 pound pork loin roast
3 tablespoons paprika
1/2 teaspoon cayenne pepper
1 tablespoon garlic powder
2 teaspoons thyme
2 teaspoons oregano
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon cumin
1/4 teaspoon nutmeg

Prep: 5 minutes

Cook: 45-55 minutes

Yield: Serves 6

Cooking Directions

Combine all seasonings and rub well over all surfaces of the roast. I think you will find most of these ingredients in your kitchen cupboard already!


This is a beautiful roast! I just think how fortunate we are to have safe, affordable pork!



Place the roast in a shallow pan and roast in an oven set to 350 degrees Fahrenheit for about 45 minutes, until the internal temperature on a meat thermometer reads 150 degrees Fahrenheit. Remove the roast from the oven and let it rest until the temperature reaches 160 degrees Farenheit (about 10 minutes) before slicing. Notice the nice pink color of the roast – when pork is properly cooked to 150 degrees Fahrenheit (the only way to know for sure is to use your handy digital kitchen meat thermometer) and allowed a few minutes to rest, it will be tender and juicy every time! 



To accompany our delicious Cajun pork roast, I quickly rustled up some instant mashed potatoes and cheesy broccoli, and had some tasty French bread to soak up all the juices from the pork roast!

The Cajun pork roast was absolutely delicious and provided plenty of leftovers that I have stored in the freezer. These will make healthy, tasty, and fast meals on the go for both Mat and I over the next few weeks. Some might say that’s a good example of “cooking once and eating twice.”

 What are your favorite pork dishes to “cook once and eat twice?”

One comment on “Cook once, eat twice with Pork

  1. […] This post was mentioned on Twitter by NE Pork Producers, NE Pork Producers. NE Pork Producers said: Cook once, eat twice with Pork: #pork #recipe #mom #family […]

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