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

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