I’m always looking for ways to lighten up, so I serve this Cajun flavor packed roast pork loin with a simple au jus by deglazing the roasting pan after roasting, but if you’re not counting calories, by all means add a slurry (1 tablespoon flour mixed with 1-2 tablespoons water) to the pan after deglazing to make a yummy gravy. Leave the thin layer of fat over the top of the roast to keep it moist (you can always cut the fat off after it is cooked), and the biggest mistake people make with this lean cut of meat is overcooking it. You want a perfect internal temperature of 145° F for a nice juicy meat, any more and the meat will be too dry.

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