Many Cajun seasonings list salt as the first ingredient on the label. Try to avoid buying one of those, if possible. It’s much better to be able to season your food as much as you like without it being overloaded with salt, especially if you’re like me and like spicy or super-flavorful food. This recipe is great with pretty much any tropical salsa, so just pick one that seems good to you. I definitely prefer the fresh ones that are most often found in the produce section of grocery stores. But if it’s inconvenient to hunt one of those down, you can use a jarred one.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Preheat the oven to 350°F.
Step 2
Rub the tenderloin evenly with the olive oil. Then rub the Cajun seasoning evenly over it. Let it stand for 15 minutes.
Step 3
Heat a large ovenproof nonstick skillet over medium-high heat. When the pan is hot, lightly mist it with spray. Cook the tenderloin until it is just browned all over, 4 to 5 minutes. Remove it from the heat. Using a pastry brush or your fingers, rub the honey evenly over the tenderloin. If one end is very narrow, tuck it under to make it an equal thickness with the rest of the tenderloin. Transfer the pan to the oven and cook the tenderloin (uncovered) until there is just a hint of pink inside or a meat thermometer reaches 155°F, l6 to l8 minutes.
Step 4
Remove the tenderloin from the oven and immediately place a sheet of foil loosely over it (not over the whole pan). Allow it to sit for 10 minutes. Transfer the tenderloin to a cutting board. Holding your knife at a 45-degree angle, slice it into thin slices. Serve immediately with salsa.
nutrition information
Step 5
Each (4 ounces pork plus 1/3 cup salsa) serving has:
Step 6
Calories: 222
Step 7
Protein: 30g
Step 8
Carbohydrates: 12g
Step 9
Fat: 4g
Step 10
Saturated Fat: 1g
Step 11
Cholesterol: 92mg
Step 12
Fiber: 0g
Step 13
Sodium: 809mg
