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Cajun Comfort
Cajun Pork Tenderloin
A Cajun pork tenderloin rubbed with smoky Cajun seasoning, seared and roasted until juicy.
RECIPE AT A GLANCE
10
min
Active Time
35
min
Total Time
4
SERVINGS
Oven
METHOD
Why It Works
A Cajun rub forms a smoky, peppery crust as the tenderloin sears. Roasting to 145°F keeps the lean cut juicy.
Ingredients
Protein
• 1½ lb pork tenderloin
Seasoning
• 1 tablespoon Cajun seasoning
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon kosher salt
Sauce
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
Topping
• 2 tablespoons sliced green onions
How to Make It
1
Heat the oven to 425°F.
2
Pat the tenderloin dry and rub with Cajun seasoning, smoked paprika, garlic powder, and salt.
3
Heat olive oil in an oven-safe skillet over medium-high and sear the tenderloin on all sides.
4
Add the butter, transfer to the oven, and roast 18 to 20 minutes until it reaches 145°F.
5
Rest 5 minutes.
6
Slice, top with green onions, and serve.
How to Make It
1
Heat the oven to 425°F.
2
Pat the tenderloin dry and rub with Cajun seasoning, smoked paprika, garlic powder, and salt.
3
Heat olive oil in an oven-safe skillet over medium-high and sear the tenderloin on all sides.
4
Add the butter, transfer to the oven, and roast 18 to 20 minutes until it reaches 145°F.
5
Rest 5 minutes.
6
Slice, top with green onions, and serve.
Ingredients
Protein
• 1½ lb pork tenderloin
Seasoning
• 1 tablespoon Cajun seasoning
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon kosher salt
Sauce
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
Topping
• 2 tablespoons sliced green onions
Storage & Reheat
Store:
Store up to 3 days.
Reheat:
Reheat gently in a 325°F oven with a splash of broth.
Swaps
No olive oil? Use avocado oil or canola oil in the same amount.
Avo's Tip
Pat the tenderloin dry before the rub so the Cajun crust sears instead of steaming.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
How spicy is it?
Mild to medium from the Cajun seasoning; add cayenne for more heat.
What should I serve with it?
Dirty rice, maque choux, or a crisp slaw.
Can I grill it?
Yes. Grill over medium-high, turning, until it reaches 145°F.
Quick Fixes
Crust too dark: sear over medium-high, not high.
Tenderloin dry: pull at 145°F and rest.
Want more heat: add cayenne to the rub.
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