Pork good. Big flavor good. Pork + big flavor… double good! I’ve said it before and I’ll say it many more times before I die… pork is simply the best protein to accept a lot of big flavor and not loose it’s meaty deliciousness. Some lemon juice and Tabasco, along with dry rub made with Bull’s Cajun BBQ Rub (or other Cajun seasoning) and some dry herbs, makes for some good grilled eating right there. A simple tomato sauce featuring the Holy-Trinity of Cajun and Creole cooking (onions, bell peppers, celery )plus some of the same seasoning I used on the pork really brings it home. Round it off with some grilled corn, cole slaw, and corn bread and you got yourself a meal… I guar-on-tee it!
Cajun Spiced Pork Tenderloin with Roasted Tomato Sauce
Author: Jeff Parker
Recipe type: Direct heat
Serves: 4 to 6
Ingredients
- For pork:
- 2 pounds pork tenderloin, approximately 2 tenderloins
- 1 tablespoon fresh lemon juice
- ½ teaspoon Tabasco sauce
- 2 tablespoon Bull Cajun Rub
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- -
- For sauce:
- 1 tablespoon olive oil
- ½ cup chopped yellow onion
- ¼ cup diced green bell pepper
- ¼ cup diced celery
- 2 cloves garlic, minced
- 1 can (15 ounce) diced roasted tomatoes, drained
- 2 teaspoons Bull Cajun Rub
- 1 teaspoon Tabasco sauce
- 1 tablespoon fresh lemon juice
Instructions
- Rinse the tenderloins under cold water and pat dry with paper towels. Sprinkle with lemon juice and Tabasco. Stir together Cajun seasoning, oregano and thyme. Coat the pork completely with spice mixture and let cure at room temperature for 30 minutes while you prepare the sauce.
- Heat the oil in a saucepan over medium-high heat. Add the onion, pepper, and celery and sauté until soft; about 3 to 5 minutes. Add garlic and cook 1 minute more. Transfer to a blender and add the remaining ingredients. Pulse to desired consistency and transfer back to saucepan. Simmer for 5 to 10 minutes. Set aside and keep warm.
- Set up grill for direct cooking over medium-high heat. Brush and oil grate when ready to start cooking. Place pork on the hot oiled grill. Cook for 3 to 5 minutes on each side (four sides) for a total of 14 to 18 minutes or until internal temperature registers a minimum of 145˚F (medium rare) and up to 160˚F (medium).
- Remove tenderloins from grill and let rest for 5 minutes before slicing. Slice across the tenderloins on the bias and serve warm with sauce.
Cheers and Happy Grilling!
-Jeff
