Cajun Honey Pork Tenderloin

Delicious Pork Tenderloin Recipe

You know what’s a super quick and delicious meal? Pork tenderloin. Seriously! It’s very versatile, you can make it so many different ways, it’s wonderful. This Cajun Honey Pork Tenderloin is cooked perfectly with a delicious cajun honey glaze. A little bit sweet, a little bit spicy and so tender and juicy, I can’t rave enough about how good this pork tenderloin is! Cooking pork tenderloin may sound like you need some expert kitchen skills, but it’s actually easier than ever! It takes just over 30 minutes from start to finish and with my straight forward, fool proof recipe, you can trick everyone into thinking you’re a master chef, all while using minimal effort. It’s so good!

Cajun Honey Pork Tenderloin Recipe Highlights

I’m pretty sure you’ll love this pork tenderloin recipe, but here’s why:

INCREDIBLY SIMPLE TO MAKE. No complicated sauces, no long marinades, just minimal effort, few ingredients and a pretty quick cooking time! SERIOUSLY TASTY. Perhaps this should be the main reason for making this. Incredible flavors, sweet, spicy and finger-licking delicious, completely juicy and tender! ALWAYS A CROWD PLEASER. If you love pork, then this pork tenderloin is for you.

What Ingredients You’ll Need

We’re making our own cajun spice for this recipe, here’s what else you’ll need:

PORK TENDERLOIN – The star of our recipe! You’ll need two equal size pork tenderloins, not to be confused with pork loin. Pork loin will take longer to cook, for a great pork loin recipe check out my ROSEMARY GARLIC PORK LOIN. CAJUN SEASONING – You can use store bought or it’s really simple to make your own spice blend using my recipe for CAJUN SEASONING. OLIVE OIL – You’ll need a little bit of olive oil to sear the tenderloin on all sides to caramelize the natural sugars in the meat and brown the proteins, forming a delicious brown crust. This will ensure we get the most flavorful roast. BUTTER – I always use unsalted butter to control how salty my dish is. Butter will make our sauce silky and smooth. HONEY – Substitute with agave or maple syrup. Honey will make our pork not only sweet, but it will help caramelize the pork and give us that sticky finish. CHICKEN BROTH – I always use a low sodium chicken broth.

How To Make Cajun Honey Pork Tenderloin

BEFORE YOU START. The best and safest way to check when any meat is cooked is to use an instant-read thermometer and you will always get precise results. PREPARE THE PORK TENDERLOIN. As I mentioned, this is an incredibly simple recipe. The only thing you really need to do to the pork to prep is is to rub it generously with cajun seasoning. However, I usually always recommend to pat the pork dry with paper towels before seasoning, this will ensure the spices stick to the meat. SEAR THE PORK. Searing the pork in a hot skillet with a little bit of olive oil is a critical step. This is done in order to caramelize the natural sugars in the meat and brown the proteins, forming a delicious brown crust. This will ensure we get the most flavorful roast. Transfer the pork to a plate while we make the sauce. MAKE THE SAUCE. Add the sauce ingredients to the skillet, the butter, honey and chicken broth. Bring it to a simmer then add the pork back to the skillet. ROAST THE PORK. Transfer the skillet to the preheated oven and roast for about 18 minutes or until the internal temperature of the pork registers at 155°F (68°C). Remove the skillet from the oven and transfer the pork to a plate. REDUCE THE SAUCE. 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. This is the time to taste the sauce and adjust for seasoning with salt or additional cajun seasoning. SLICE AND SERVE. At this point you can let the pork rest for 5 to 10 minutes to lock in all the juices. All that’s left to do is cut the pork tenderloin into slices using a sharp knife, whatever thickness you like and serve with your favorite side such as mashed potatoes.

What Temperature Do You Cook Pork Tenderloin To?

To check for doneness properly, always use a digital cooking thermometer and this way you’ll end up with perfectly cooked pork every single time. The safe internal temperature for fresh cuts is 145°F (63°C). Insert the meat thermometer into the thickest part of the meat for the best read.

Why Is My Pork Tenderloin Tough Or Dry?

This usually happens when you overcook the tenderloin, which is why it’s extremely important to focus on the internal temperature of the meat rather than cooking times.

What Is The Difference Between Pork Loin And Pork Tenderloin

Pork loin and pork tenderloin are not cut from the same part of the animal, and in fact, look really different. Pork tenderloin is thin and long boneless cut of meat and comes from the muscle that runs alongside the backbone. A pork loin is wide enough that you can cut steak-like pieces from it and comes from the back.

How To Serve

You can serve this with so many great sides. My favorite way to serve is always with a side of creamy mashed potatoes and some crusty bread. Here are some more delicious suggestions:

Skillet Green Beans Cauliflower Au Gratin Colcannon Roasted Broccoli Quick Yeast Dinner Rolls Creamy Cucumber Salad Roasted Root Vegetables

Expert Tips And Tricks

Storing Leftovers

Transfer the pork tenderloin to an airtight container and store in the fridge for 3-4 days. Make sure the pork has fully cooled down to room temperature before storing. To reheat, you can use the microwave or in a skillet over medium heat.

Freezing/Make Ahead

Make sure the pork has fully cooled down to room temperature before freezing. You can store the pork in an airtight container or sealable freezer bag. It will last 2-3 months frozen. I suggest letting the pork fully thaw overnight in the fridge before reheating. This will allow you to reheat the pork evenly without drying any of it out.