We hope everyone had a fabulous Easter with your friends and family! For Easter dinner we decided to do a deep fried turkey using our Rack Ragin’ Cajun Seasoning and kosher salt as a rub. It was a big hit! Our blends are so versatile so I’m always excited when we come up with new recipes for our blends! I know everyone doesn’t have a deep fryer so I have another favorite recipe for you using our Cajun as a liquid marinade for pork. This is so easy, and it is one of our “Timer Saver” recipes you will here me talking about.
2-4 1/2 inch thick pork loin steaks
¼ Cup Olive Oil
¼ Cup Red Wine Vinegar
¼ Cup Water
3 Tbls. Rack Ragin’ Cajun Seasoning
In a bowl, whisk together the olive oil, red wine vinegar, water, and Cajun Seasoning.
Place pork loins in a dish and cover with the liquid marinade. Marinade in the refrigerator for 2 hours or overnight. Over night is better, but I want you to make the dish so if you only have 2 hours it will still give you great flavor! Remove the pork from the refrigerator 30 minutes before cooking, as cold meat directly placed on the grill will tend to be tough.
You can bake this in the oven as well. We like to grill it at medium heat, depending on the thickness of the cut, you’ll want to grill 5 min, turn over and cook on the other side for 5 min, repeat if necessary.