The following recipe is a couple of things. First, it is Blake’s favorite recipe I make. Second, it is the first attempt I have ever made at cooking pork. I’ve normally just stuck to easy things like ground turkey, ground beef, and chicken.
But now that I am an “adult” I decided it was time to expand my cooking skills to include more meats. So thanks to Blake, I have now attempted Filet mignon, flank steak, and pork tenderloin. The tenderloin is definitely one of my favorites. I actually called my nana the first time I cooked it because it is one of her staples and I had no idea where to start. So the following is my own recipe for honey cajun tenderloin, don’t let the honey part fool you, it isn’t sweet at all. It is all spicy, and delicious!
- 1 package pork tenderloin
- Cajun seasoning
- garlic powder
- red pepper
- worchester sauce
Preheat your oven to 350, in a pan melt together the butter, worchester, and honey. Now I know I am not giving you specific instructions for the amounts on these three. That is because I don’t really have them. I use about 3 heaping spoon fulls of butter, 3 good squeezes of honey, and then a generous amount of worchester. Probably close to 1/3 to 1/2 a cup. This mixture makes your sauce. Now take all the spices I mentioned above. rub both sides of the tenderloin with these. Be careful with the red pepper, it is the only thing you can really over do. The rest, feel free to go to town.
Once you have rubbed them down, place them in a baking pan and pour the sauce over them. Then put a dime size drop of honey on top of each tenderloin and a dime size portion of butter. Place in the over for an hour. Then serve. I take a spoon and sprinkle a little bit of the sauce on top of each of them once I plate them.Morgan, Phoebe, and Blake LOVE this recipe. Blake requests it at least once a week. Morgan and Phoebe will forgo eating out if they know I am cooking this. It is seriously that good. AND pork tenderloin is lean, so this is a great semi healthy recipe as well!