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Recipe by Southern Living August 2006


Recipe Summary test

10 mins
50 mins
10 mins
1 hr 10 mins
Makes 6 servings


Ingredient Checklist


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

  • 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.