After spending five hours in the kitchen at school, I rarely want to come home and spend another couple of hours making dinner. I usually throw a stir-fry together or roast some vegetables and grill chicken or fish. Not that these dinners aren't tasty and healthy, but sometimes I like to try something new or experiment with flavor combinations. Pork tenderloin makes for a great alternative to chicken and can be made with any number of spices and flavor. This Cajun spiced pork has a kick of heat from the red pepper flakes, which is balanced out by the sweetness of the honey in the reduction sauce. Searing the meat first allows the sugar in the rub and the proteins in the meat to caramelize and form a crust on the outside of the meat. Pork can be eaten slightly pink so I cook mine to about 140F but if you prefer it fully cooked, wait till it reaches 150 or 155. Make sure to let the meat rest for 5, preferably 10, minutes before slicing it to allow the juices to calm down and not rush out onto the cutting board. Serve the pork with grilled polenta and broccolini or any of your favorite sides.
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.
For a printable recipe click here
No comments:
Post a Comment