Another riff on my original [[baked-cajun-pork|Baked Cajun Pork]] recipe. I’m writing this recipe the day after I cooked the meal, so I might have forgotten specific measurements. I’ll update if neccessary.

Be careful when adding both the lemon pepper and mustard, these are both very high sodium and otherwise powerful flavors (don’t use too much).

Ingredients

• 🐖 2 - 3 lbs of your preferred cuts of pork (1 or 2 grocery store packages)
• 🫙 1/3 cup liquid smoke
• 🍋 1/3 cup lemon juice
• 🌿 1/3 cup mustard
• 🍋 2 tbsp lemon pepper spice (1 tbsp for marinade, 1 tbsp dusted on top)
• ☘️ 2 tbsp parsley (1 tbsp for marinade, 1 tbsp dusted on top)
• 🍅 tomato (fresh or canned)

Instructions

1. Into a large bowl, mix together liquid smoke, lemon juice, mustard, lemon pepper.
2. One at a time, marinade the pork cuts in the bowl, then place them flat in a baking tray.
3. Dust parsley and lemon pepper onto the pork cuts.
4. Top the pork cuts with tomato, to your preference.
5. Place in an oven for a minimum of 60 minutes at 350° F. Cook longer and hotter if desired (I usually cook for 75 minutes at 400° F, which makes the pork slightly crispy).