Cajun Honey Pork Tenderloin
User Reviews
4.7
Cajun Honey Pork Tenderloin
Description
This recipe starts by seasoning whole pork tenderloins thoroughly with Cajun seasoning, then searing them on all sides in hot olive oil to develop a golden brown crust. The seared tenderloins are set aside while butter, honey, and chicken broth are brought to a boil in the skillet, forming the base for the sauce. The tenderloins return to the skillet and are roasted in a preheated oven until the internal temperature reaches 155°F (68°C), ensuring juiciness.
After roasting, the pork is removed, and the skillet sauce is simmered over medium-high heat until it thickens slightly and concentrates in flavor. The pork is then coated in the reduced sauce before slicing to retain moisture and serve with ample glaze.
The dish delivers tender, moist pork with a crispy seasoned exterior combined with a honey-infused buttery sauce that balances the Cajun spice heat with sweetness. This interplay of textures and flavors makes the tenderloin suitable for dinner occasions where a lightly sweetened spice rub is desired.
For storage, allow the pork to cool to room temperature before refrigerating in airtight containers for up to 3-4 days. To reheat, gently warm in a skillet or microwave. Pork tenderloin can be frozen for 2-3 months when cooled and stored properly. Adjust the amount of Cajun seasoning to control spiciness and try other spices like paprika or garlic powder to vary flavor.
Ingredients
- 2 pork tenderloin about 1 pound each
- 2 tablespoons Cajun seasoning from above
- 2 tablespoons olive oil
- ¼ cup butter unsalted (4 tablespoons)
- ¼ cup honey
- ½ cup chicken broth low sodium
Instructions
- Preheat the oven to 375°F.
- Sprinkle the cajun seasoning all over the pork tenderloins and rub it all over.
- Heat the olive oil in a large oven proof skillet over high heat. Add the tenderloins and sear on all sides until golden brown. Transfer the pork to a plate.
- Add the butter, honey and chicken broth to the skillet and cook until it comes to a boil. Add the tenderloins back to the skillet and transfer the skillet to the preheated oven. Roast for 18-20 minutes or until the internal temperature is 155°F (68°C).
- Remove the skillet from the oven and transfer the pork to a plate. Place the skillet back on the stove over medium-high heat and simmer the sauce until it reduces and thickens, about 2 to 3 minutes. Taste the sauce for seasoning and adjust with salt or additional cajun spice.
- Place the pork tenderloins back in the skillet and flip it around in the sauce to coat evenly all around.
- Cut into slices and serve with sauce.
Notes
- Use hands to evenly apply Cajun seasoning all over the pork tenderloin for consistent flavor coverage.
- Searing the pork before oven roasting ensures a crisp exterior and juicy, perfectly cooked interior.
- Adjust the Cajun seasoning quantity to control spiciness according to your preference.
- Store cooked pork in an airtight container in the refrigerator for up to 3-4 days after it cools to room temperature.
- Reheat gently in a skillet or microwave to preserve tenderness.
- For freezing, cool pork completely and store in airtight containers or freezer bags for up to 2-3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 343 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 343kcal | 17% |
| Carbohydrates | 13g | 4% |
| Protein | 32g | 64% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 119mg | 40% |
| Sodium | 88mg | 4% |
| Potassium | 674mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 1389IU | 28% |
| Vitamin C | 1mg | 1% |
| Calcium | 18mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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