Roasted Pork Bake is a one-pot meal with moist and tender Cajun-spiced pork loin and charred vegetables. It’s perfect as a hearty dinner when you want something beyond the ordinary. The whole family will love this Roasted Pork Bake for Sunday dinner or as a weekend family meal.
Pork tenderloin gets a creole twist with a mouthwatering kick from Cajun seasoning. The pork is rubbed with brown sugar and spice before roasting, lending it a delicious savory sweet flavor. Add in cobbed corn, onions, and peppers to round out the flavors, and you’ve got a tasty one-dish meal. Leftovers can be used in salads or in boxed lunches throughout the week.
Essentials for the Perfect Roasted Pork
GoodCook makes it easy to fit your whole dinner in one pan with the GoodCook Nonstick Extra Large Roasting Pan. It’s ideal for one dish meals, and the nonstick surface makes clean up easy. You’ll need a GoodCook Touch Carbon Steel Chef’s Knife for the slicing and dicing in this sweet and spicy Roasted Pork Bake recipe. Are you ready for a meal loaded with kicked-up flavor? Let’s get cooking!
Make & Share
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Roasted Pork Bake
Moist and tender pork loin with Cajun spices and charred vegetables
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6
- 1.5 tablespoons Cajun seasoning, separated
- 2 tablespoons brown sugar
- 5 tablespoons olive oil, separated
- Salt and pepper
- 1 4 lb pork loin
- 1 red bell pepper, seeds removed and sliced
- 1 green bell pepper, seeds removed and sliced
- 1 purple onions, sliced
- 6 ears of cobbed corn, each cut into 3 pieces
Preheat oven to 400°F.
In a small bowl, combine 1 tablespoon of the Cajun seasoning, brown sugar, 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon ground pepper. Set aside.
Trim pork loin of excess fat and pat to dry. Rub the spice mixture all over the surface of the pork loin. Place the pork loin in the GoodCook nonstick roast pan with rack. Add 1 cup of water in the bottom of the pan and place in the oven. Cook for 1 hour.
Meanwhile, Boil the corn for 8 minutes, and drain. Place in a large bowl with the onions and peppers. Toss with Cajun spices, ½ teaspoon salt, and 1 tablespoon olive oil. Set aside.
Remove the pork from the oven, and slide a piece of parchment or foil on either side of the roast (to prevent the vegetables from falling through the rack) and add the vegetables around the side of the pork and return to the oven. Cook for another 20~25 minutes, or until the meat registers 165°F in the center. Remove from the oven and let rest for 15 minutes before slicing and serving.