Cajun Pork with White Wine Honey Reduction:
- 1 tbsp brown sugar
- 1-1.5 tsp red pepper flakes
- 1 tsp dried thyme
- 1/2 tsp allspice
- 1/4 tsp tumeric
- salt and pepper
- 1 pound pork tenderloin
- 1 tbsp olive oil
- 3/4 c dry white wine
- 1.5-2 tbsp honey
Combine the first five ingredients in a small bowl; season with salt and pepper.
Rub the pork to coat in the spice rub.
Heat the olive oil in a heavy, heat proof pan (such as a dutch oven).
Sear the meat for a few minutes on each side.
Put the pan in the oven and cook to desired doneness.
Remove the pan and set the pork aside to rest.
Deglaze the pan with the white wine over low heat, scraping up all of the spices off the bottom.
Stir in the honey and let reduce for a few minutes.
Taste to check seasoning and add salt or pepper, if needed.
Slice the pork into 1/2 inch rounds and drizzle with reduction.
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