Blackened Pork Tenderloin
Blackened Pork Tenderloin - the BEST pork tenderloin EVER! SO much amazing flavor! Pork is marinated overnight in a mixture of garlic, onion, thyme, oregano, paprika, tarragon, salt, red pepper, black pepper, olive oil and Worcestershire sauce. Quickly pan sear the pork tenderloins and finish off in the oven. SO easy and delicious! Leftover are great on roll with remoulade sauce. Don't miss this one!
This Blackened Pork Tenderloin is perfect for pork is marinated overnight in a medley of seasonings and then pan seared and finished off in the oven. So easy and it tastes better than any restaurant! The leftovers are great on a roll with some remoulade sauce! YUM!
This Blackened Pork Tenderloin is marinated in a combination of garlic, onion, thyme, oregano, paprika, tarragon, salt, red pepper, black pepper, olive oil and Worcestershire sauce. It packs SO much flavor. It isn't a spicy dish. There is only a little red pepper in the marinade. You can certainly reduce or eliminate it if you are worried about the heat.
We LOVED this Blackened Pork Tenderloin. It was so tender and juicy. We served the pork with a side of fettuccine Alfredo. I used my recipe for The BEST Fettuccine Alfredo. AH-MAZ-ING! I have this on the menu for Fat Tuesday. I can not wait to eat this again!!!
pork, pork tenderloin, cajun, creole, blackened, oven, skillet, mardi gras, fat tuesday, easy, quick, gluten-free, paleo, keto, low-carb, cast iron
Entree
Cajun, Creole, American
Yield: serves 6
Blackened Pork Tenderloin
prep time: 5 minscook time: 20 minstotal time: 25 mins
Blackened Pork Tenderloin - the BEST pork tenderloin EVER! SO much amazing flavor! Pork is marinated overnight in a mixture of garlic, onion, thyme, oregano, paprika, tarragon, salt, red pepper, black pepper, olive oil and Worcestershire sauce. Quickly pan sear the pork tenderloins and finish off in the oven. SO easy and delicious! Leftover are great on roll with remoulade sauce. Don't miss this one! #pork #porktenderloin
ingredients:
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1 Tbsp dried thyme
- 1 Tbsp dried oregano
- 1 Tbsp paprika
- 1 Tbsp dried tarragon
- 1 tsp salt
- 1 tsp ground red pepper
- 1/2 tsp black pepper
- 2/3 cup olive oil
- 1/2 cup Worcestershire sauce
- 2 (1 to 1.5 lb) pork tenderloins (2 to 3 pounds total)
instructions:
- Combine all ingredients in a heavy-duty ziplock bag; add pork. Seal and marinate in refrigerator at least 8 hours, turning bag occasionally.
- Preheat oven to 400ºF. Place oven safe or cast iron skillet in cold oven while it preheats.
- Remove skillet from oven and place on stove. Add a tablespoon of oil to the skillet.
- Remove pork from bag and discard marinade. Sear pork tenderloin for 2 minutes on all sides.
- Transfer the skillet to the oven and cook for 10 to 12 minutes, until an instant-read thermometer stuck in the thickest part of the meat reads 145°F.
- Remove from oven and let rest for 5 minutes before slicing.
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OTHER MARDI GRAS FAVORITES:
King Cake Bites
Slow Cooker Red Beans & Rice
Cajun Ranch Chicken Pasta
Slow Cooker Jambalaya
New Orleans Roast Beef Po Boy
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