Tuesday, November 18, 2014
Cajun Honey Pork Tenderloin
I love this recipe! The first time I made it I didn't get a chance to get a photo, this time I cut Gabe's slices and took it outside for it's glamor shot.
It's on the list to make again.
Recipe adapted from Jo Cooks
2 1/2 tbsp salt*
1 tbsp dried oregano*
1 tbsp paprika*
1 tbsp red chili powder*( I also added 1/4 tsp. Slap Yo Mama)
1 tbsp ground black pepper*
1 pork tenderloin about 1 to 1 1/2 lbs
4 tbsp butter
2 tbsp honey
1 tbsp of Cajun spice (from all the * above)
1/2 cup water
Preheat oven to 375 degrees
Combine in a small bowl the salt, oregano, paprika, black pepper and the red chili powder and set aside.
In a medium size ovenproof skillet melt the butter and add the honey on medium to high heat.Whisk the butter and honey until well combined.
Rub 1 tbsp. of the cajun spice ( which you made up and is now in the bowl) and rub both sides of the pork tenderloin.
Place the pork in the skillet and brown on both sides. Don't let the butter/honey burn. Turn down the heat to prevent it from burning.
The skillet with the pork is placed in the preheated 375 degree oven for 20-24 minutes per pound or final internal cooked temperature of 145 degrees measured by a food thermometer.
When done remove the pork from the skillet to a plate and cover with aluminum foil.
Add water to the skillet to thicken the sauce. I added a some cornstarch to the water because we like a thicker sauce. Cook over medium heat, constantly stirring until the sauce thickens.
Slice the tenderloin and drizzle the sauce over it.
The ingredients for the cajun spice make 6 1/2 tablespoons. Only 1 tsp was used in this recipe and you have lots left.Add the remaining spice to a small container for when you make this recipe again.
Featured 11/6/2016 The Stoneybrook House