East Texas Guide to Cooking with Kids
Quick Dr. Pepper Pork Loin
This variation is super quick and easy. You can have it ready for the oven for about five minutes and be eating in an hour.
- Pork loin
- Garlic salt
- Tony Chachere’s Cajun Seasoning
- Your favorite barbecue sauce
- Aluminum foil
- 1 tablespoon olive oil
- ½ can of Dr. Pepper
Put your pork loin and the Dr. Pepper in a gallon Ziploc bag. Let it sit for between two hours and overnight.
Preheat the oven to 350.
Give your piece of aluminum foil a light coating of spray oil.
Place the pork loin on the foil and rub with the olive oil. Sprinkle liberally with garlic salt and lightly with Tony Chachere’s. Cover in barbecue sauce. Tightly wrap the pork loin in the aluminum foil. Place on a roasting pan with a rack. Pierce the aluminum foil on the bottom so the juice can drip down into the pan and away from the meat.
Cook for 45 minutes and check the temperature in the center of the pork loin. The ideal temperature is 145.
Are you going to be at work all day? You can also make this recipe in a crock pot.
We served this one with a salad and a baked potato.
Serves 4-5.
Are you cooking for a bigger audience? Double up with two pork loin or exchange for a pork roast (adjust cooking time appropriately).
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