- 5-6 lb. boneless pork loin
- Your choice of either Big Fat Belly Good Original or Hot Cajun Seasoning
- 6 oz. of (either wine, water, or your choice of stock) liquid
Preheat oven to 450°. Wash the roast and pat it dry. Cut slits 2 inches apart and halfway through the loin. Rub the loin with Big Fat Belly Good Cajun Seasoning, making sure to work it into each slit. Place the loin in a pan and add 6 oz. of either wine, water, or your choice of stock, being careful not to pour the liquid directly onto the loin. Shake your choice of either Big Fat Belly Good Original or Hot Cajun Seasoning into the pan. Cover the pan with aluminum foil and place it into the preheated 450° oven for 40 minutes. Uncover the pan and reduce the temperature to 280°. Cook for one hour longer. Use a meat thermometer to make sure the loin is fully cooked (160°). Be careful not to overcook the loin.
Disclaimer: Proper culinary standards should be met when preparing any recipe. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have a medical condition.
