Rajun Cajun-Blackened Pork Tenderloin with Creole Mustard Sauce

sur la table 5 qt multipan
Taking Viking Cooking School cooking classes does pay off!  Not only do you learn technique, cooking times, proper preparation of what you are cooking, you have loads of fun!  The recipe I am sharing is so easy! And if you eat Pork Tenderloin, it is so tasty! And it is the way to get tender, (not dry) flavorful pork tenderloin!  We learned that pork is done when it reaches 140 degrees.  Anything over that and you will get chewy, dry pork!  (We will be tasting this with Sweet Potato biscuits, to die for, at work in the next week).

So, plan on making this – it doesn’t take long, can be made on a week-night, and there’s a give-a-way involved!   Woohoo!  A Sur-La-Table Lime Green 5-Qt Multipurpose Cast-Iron Enameled Pan! Pictured above! It will make you happy!  The lid serves as a second pan!  Two pans in one!  AND I am throwing in a Williams Sonoma Digital Meat thermometer in with it!  This baby is wonderful!  I have a different version and love, love, love mine!  You can insert it into the meat and close the oven door for perfectly prepared meals!

To be entered, just let me know if you (1) either tried the recipe below or (2) plan on trying the recipe below! I hope you will! You won’t be disappointed! Leave a comment to be entered in the give-a-way by next Friday, January 11, when a winner will be selected and announced! !

Blackened Pork Tenderloin with Creole Mustard-serves 6-8

2-(1-lb)  pork tenderloins                          3-4 Tbsp clarified butter

Blackened Seasoning (make or purchase your favorite brand)

Creole mustard
(trim the tenderloins, removing all fat and silverskin.(keeps the tenderloins from curling up and from becoming tender).

*Preheat oven to 400 degrees. * Coat each tenderloin with clarified butter then season generously and evenly on all sides with Blackened Seasoning. (I have used softened regular butter in the absence of clarified butter and it worked fine)  *Heat a cast iron skillet or heavy bottomed skillet (that can go in the oven) (if you win the contest that pan would work great!) over high heat until smoking hot.  Sear the pork on all sides until a dark brown crust forms, about 3 minutes on all sides.  The pork should be lightly charred. * If necessary,(I would test with a meat thermometer to get the 140 degree meat reading) place whole pan in oven and finish cooking until meat thermometer reads 140 degrees in thickest portion.  *Remove and place tenderloins on carving board.  Tent loosely with foil and let rest for 10 minutes.  Slice into 1/4 to 1/2 inch medallions.  Serve with Creole Mustard Sauce.

Creole Mustard Sauce

1/4 cup Creole or grainy Dijon mustard                  1/4 cup mayonnaise

1 Tbsp honey                                                                1 Tsp white wine vinegar

1 tsp hot pepper sauce                                                1/2 tsp creole seasoning

3 green onions green tops only, sliced very thin

In a medium mixing bowl, whisk together the mustard, mayo, honey, vinegar, hot pepper sauce, creole seasoning, and green onions.   Place in refrigerator for at least one hour to allow the flavors to develop.

I hope you will make this and enjoy!  Sweet Potato Biscuit recipe to come!

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15 responses

  1. The Gallants will give it a try! Working on the grocery list for Matt right now! And yes, I think you are right… that pan would make me happy! 🙂

  2. I attempted the recipe in a group setting…three bottles of wine later, my partner and I were declared official tasters! No sharp knives for us. Can say, though, that the pork is to die for.

  3. I’ll watch while Hope and Matt cook and then help them taste it. We’ll have to take turns cooking your recipes. This one sounds great. I can’t wait for the sweet potato biscuits!

  4. Pingback: One Potato, Two Potato, Sweet Potato, Four | cookingmyway2retirement

  5. I’ll be happy to try it any time that you’ll make it 😉 I’m sure that Chandler would enjoy something that he doesn’t have to chew much!

  6. I plan on trying this recipe once our most wonderfulest Grammy in the World makes it for us. I will even let her use the pan if I win. Thanks for the recipes!

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