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Cajun Pork Tenderloin with Easy Cranberry Apple Balsamic Reduction
Thank youSwanson® for sponsoring this post. All opinions are my own. I am a firm believer that holiday food should not be “obligatory” but rather so tantalizing that you can’t help but serve it multiple times a year like my Dijon Maple Green Beans with Caramelized Pecans, Bacon and Feta, my Double Layer Pumpkin Oreo Cheesecake and…
👥 8 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 25 min🔥 Cook: 30 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- pan
- skillet
- baking sheet
- saucepan
📝 Preparation Steps
1
In a gallon-size freezer bag, dissolve 1/4 cup kosher salt in the warm water. Add the remaining Brine ingredients, including the pork. Brine for exactly ⏱️ 20 minutes. The pork becomes mealy if left in the brine any longer.
cup kosher salt1/4warm water3 cups
2
Meanwhile, create the Cajun Rub by whisking together 2 tablespoons olive oil and Cajun seasoning. At exactly ⏱️ 20 minutes, remove the pork from the brine and pat dry. Rub the pork all over with the Cajun Rub.
olive oil2 tablespoons
3
Preheat oven to 425°F.
4
Heat 1 tablespoon olive oil in a large nonstick skillet over medium high heat. When oil is very hot, add pork tenderloin. Sear each side until browned, approximately ⏱️ 1-2 minutes per side. Place tenderloin on rack in shallow roasting pan or on a rack placed on a baking sheet. Roast approximately 25 to ⏱️ 30 minutes at 425F degrees or until an internal thermometer inserted into the thickest part of the tenderloin registers between 145 and 150 degrees F (63 and 65 degrees C). This means the pork will be juicy and slightly pink in the middle. When pork is done, let stand ⏱️ 10 minutes before slicing.
olive oil2 tablespoons
5
Meanwhile, prepare Cranberry Apple Balsamic Reduction Sauce by adding Cajun Broth, balsamic vinegar, soy sauce and sugar to a large skillet (not saucepan or it will take much longer to reduce) and bring to a boil then reduce heat and simmer ⏱️ 5 minutes, stirring occasionally. Add apples and cranberry sauce and continue to simmer ⏱️ 10-15 minutes or until reduced, stirring occasionally. The sauce thickens rapidly at the very end, so watch closely so it does not burn. Season with salt and pepper to taste.
6
To serve, slice tenderloin into thin slices and spoon Cranberry Apple Balsamic Reduction over top. Garnish with green onions (optional).
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