Cajun Honey Pork Tenderloin
Sweet and spicy Cajun Honey Pork Tenderloin. This flavorful pork is oh so tender, quick and easy to put together, and will produce delicious results every time. Ready in just over 30 minutes! Perfect for a weeknight dinner, holiday worthy and makes great leftovers!
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✅RECIPE --
INGREDIENTS
2 pork tenderloin about 1 pound each
2 tablespoons cajun seasoning from above
2 tablespoons olive oil
¼ cup butter unsalted (4 tablespoons)
¼ cup honey
½ cup chicken broth low sodium
⭐️EQUIPMENT YOU'LL NEED - products used in video (AFFILIATE):
12-inch Cast Iron Skillet –
Instant Read Meat Thermometer -
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Juicy Brown Sugar Dijon Crusted Pork Loin Recipe | Holiday Main Dish
The Perfect Brown Sugar Dijon Crusted Pork Loin | Holiday Main Dish
pork loin recipe, pork loin instant pot, pork loin roast, pork loin on the grill, pork loin roast in oven
Ingredients
1 tsp sea salt
1/2 tsp black pepper
1 tbsp Italian seasoning (optional)
1 tsp smoked paprika
3 tbsps Dijon mustard
1/2 cup brown sugar
1 large sweet potato
2 carrots
1 tbsp olive oil
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Slow Cooker Pork Loin Roast
Fork tender yet sliceable - and that Honey Butter Sauce is everything!!
Spicy Cajun Pork Loin Sandwich
How I Turned a $10 Pork Loin into a $20 Cajun Pork Loin Sandwich
Pork Loin injected with a Cajun Butter, Seasoned with King Craw Seasoning and smoked on the pellet grill. Turned into a monster, big-boy pork loin sandwich with spicy garlic pickles and a creamy creole slaw.
#porksandwich #cajunporkloin #howtobbqright
Cajun Pork Loin Sandwich Recipe
WHAT MALCOM USED IN THIS RECIPE:
- Curved Blade Trimming Knife
- Malcom’s King Craw Cajun Seasoning
- Injector -
- Killer Hogs Spicy Garlic Pickles
- Zatarain's Creole Mustard
- Thermoworks DOT
- 12inch Slicing Knife
- BBQ Gloves -
Cajun Pork Loin Sandwich Recipe
- 1 5# pork loin roast
- 1/4 cup creole mustard
- 2 Tablespoon Malcom’s King Craw Cajun Seasoning
- 8oz Cajun Injection - *recipe below or use your favorite
- 8 Jumbo burger buns
- 1/2 cup Blue Plate Mayonnaise
- Creamy Creole Mustard Slaw - *recipe below
- 1 jar Killer Hogs Spicy Garlic Pickles
Directions:
1. Prepare pellet smoker for indirect cooking at 275°F using pecan pellets for smoke flavor. Any grill can be used just maintain the same temperature throughout the cook.
2. Use a sharp knife to score the fat on the pork loin. Make slits at an angle spaced about 1/2” apart in one direction, rotate the pork loin and make additional cuts in the opposite direction.
3. Apply a light coat of creole mustard to the outside of the loin and season with King Craw cajun seasoning. Inject the pork loin to add moisture and flavor inside the meat
4. Place the pork loin on the pellet smoker fat side up and cook until internal temperature reaches 135°F. Remove from the pit and allow it to rest for 10-15 minutes covered loosely with aluminum foil. The internal temperature will carry over producing a perfectly cooked, juicy pork loin.
5. Slice the loin thin and pile high on a toasted jumbo burger bun slathered with Blue Plate mayonnaise, spicy garlic pickles, and topped with creamy creole slaw.
Cajun Butter Injection Recipe:
- 14oz can of Chicken Broth
- 1/4 cup melted Butter
- 2 Tablespoons Killer Hogs Hot Sauce
- 1 teaspoon Malcom’s King Craw Cajun Seasoning
Directions:Place ingredients into a bowl or mason jar and whisk to combine. Shake or stir well before injecting
Creamy Creole Slaw Recipe:
- 1/2 cup Blue Plate Mayo
- 1/4 cup creole mustard
- 3 Tablespoons sugar
- 1 Tablespoon red wine vinegar
- 1 teaspoon salt
- 1 teaspoon cracked black pepper
- 1 bag of pre-shredded cabbage and carrots
- 1/2 sweet onion finely sliced
Directions:
1. Combine the mayo, creole mustard, sugar, red wine vinegar, salt, and black pepper in a mixing bowl.
2. Add the shredded cabbage and carrots along with the finely sliced onion to a large bowl.
3. Pour the creole dressing mixture over the vegetables and stir well.
4. Cover the bowl with plastic wrap and refrigerator for 1-2 hours before serving.
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Cajun Pork Roast
Cajun Pork Roast
Pork Rib Roast Basics
Pork rib roasts (often called rack of pork) are where convenience meets elegance. This basic recipe is quick enough for a mid week meal, or it can be dressed up for a special occasion. Enjoy!
EASY PORK RIB ROAST
8-rib rack of pork, center cut, chine bone off
2 tablespoons sage, chopped
2 tablespoons thyme, chopped
4 tablespoons rosemary, chopped
Salt and pepper, to taste
Preheat oven to 375 degrees F.
Trim rib bones of roast of all extra meat (this is called frenching). You can do this yourself or ask the butcher to do it for you. Season roast on all sides with salt, pepper, sage, thyme, and rosemary. Place roast, fat side up, in shallow roasting pan. Roast 20 minutes per pound, or until internal temperature reaches 145 degrees F. Let it rest 10 minutes, cut between rib bones, serve and feast!
Find more pork rib roast recipes at
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