Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
Millie Fetzer, Jacksonville, Florida
Recipe by Southern Living August 2006

Gallery

Recipe Summary

prep:
10 mins
cook:
50 mins
stand:
10 mins
total:
1 hr 10 mins
Yield:
Makes 6 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 3 ingredients in a small bowl.

    Advertisement
  • Toss squash and zucchini slices with 1 Tbsp. oil in a large bowl; sprinkle vegetables with 1 tsp. Creole mixture. Arrange seasoned vegetables on an aluminum foil-lined baking sheet; set aside.

  • Stir remaining 1 Tbsp. olive oil into remaining Creole mixture. Rub mixture evenly on boneless pork loin roast.

  • Place roast on a lightly greased rack in a roasting pan. Place pan on middle rack in oven.

  • Bake at 425° for 30 minutes.

  • Place vegetables in oven on lowest rack, and bake, with roast, 15 to 20 more minutes or until a meat thermometer inserted into thickest portion of pork registers 155º. Remove roast and vegetables from oven. Let roast stand 10 minutes before slicing or until meat thermometer registers 160º.

  • Zesty Grilled Pork Chops: Toss vegetables with 1 Tbsp. oil, and sprinkle with 1 tsp. Creole mixture as directed. Do not place on baking sheet. Substitute 6 (1 1/4-inch-thick) bone-in pork chops for pork loin roast. Stir remaining oil into remaining Creole mixture. Rub evenly on pork chops. Grill vegetables and pork chops over high heat (400° to 500°) 3 minutes on each side or until pork is done. Makes 6 servings. Prep: 10 min., Grill: 6 min.

Advertisement
Advertisement