Cajun Pork Tenderloin With Braised Greens Food

CAJUN PORK TENDERLOIN WITH BRAISED GREENS

Steps:

• For the greens: Cook the bacon over medium heat in a large skillet until browned, about 6 minutes. Add the onion, garlic, oregano, salt, pepper flakes and tomato, and cook until vegetables are tender, about 5 minutes. Stir in the kale and 1 1/2 cups broth, cover, cook until wilted, about 8 minutes. Stir in 1/4 cup broth and vinegar, and season with salt and pepper, to taste.
• For the pork: Preheat the oven to 350 degrees F.
• Combine the Cajun spice, 1 tablespoon of the olive oil, and salt to make paste. Rub the pork with spice paste. Heat a skillet over medium-high. Add the remaining olive oil and sear the pork, turning until all sides are golden brown, about 2 to 3 minutes total. Roast until an instant-read thermometer inserted into the meat registers 150 degrees F, about 10 to 12 minutes. Set aside for 5 minutes to rest on a cutting board. Deglaze the pan with 1/2 cup chicken broth. Reduce a little and swirl in 2 tablespoons butter. Thinly slice the pork, divide among 4 plates. Drizzle with pan sauce and serve with the greens and dinner rolls or biscuits.
• Copyright 2005 Television Food Network, G.P. All rights reserved.

CAJUN PORK TENDERLOIN WITH BRAISED GREENS

Steps:

• 1. Preheat the oven to 400 degrees F. Cook the bacon in a large skillet over medium heat until crisp and browned, about 6 minutes. Increase the heat to medium-high and add the onion, garlic, tomato, and season with salt. Cook until the vegetables are tender, about 5 minutes. Stir in the kale and broth, cover, cook until wilted, about 8 minutes. Stir in the vinegar and season with salt.
• 2. Meanwhile mix the Cajun spice with 1 tablespoon vegetable oil to make a paste. Rub the pork with the spice paste. Heat an ovenproof skillet over medium-high heat. Add the remaining 1 tablespoon oil and sear the pork, turning until all sides are golden brown, about 4 minutes. Transfer the skillet to the oven and roast until an instant-read thermometer inserted into the meat registers 145 degrees F, about 15 minutes. Set aside for 5 minutes to rest on a cutting board before slicing.
• 3. Thinly slice the pork, divide evenly among four plates. Serve the pork with the greens and their liquid along with store-bought rolls or biscuits.

ROASTED PORK TENDERLOIN WITH CAJUN CORNBREAD STUFFING

Steps:

• Butterfly the pork by making a ¾ inch cut down the length of the tenderloin. Be Careful not to cut all the way through. From that cut into the sides, opening the tenderloin as you go like a flap or book. Use a meat mallet to pound the butterflied tenderloin out flat. Season with seasoning mixture on both sides and rub with a little of the olive oil.
• In a large bowl crush up cornbread into large crumbs. Using the butter sauté peppers, onion, garlic and celery until they becomes translucent. Add sausage and continue sautéing until has color on all sides. Add contents in the pan to the cornbread crumbs along with the herbs, then the stock. Add eggs and mix well.
• Preheat oven to 350 degrees.
• Separate the dressing into 2 equal parts. Put each into the butterflied tenderloin, spreading evenly along the length and out until about 1 inch from each edge. Roll up the tenderloins making sure the dressing is not falling out on the edges. Pan sear all sides in a little olive oil for color. Then place in preheated oven for 10 - 12 minutes.
• Allow pork to rest at least 10 minutes before slicing into ¾ inch rounds.
• Serve with a savory Aus Jus and Sweet Potato puree.

CAJUN GRILLED PORK TENDERLOIN W/ BOURBON-MUSTARD GLAZE

Steps:

• Wash the pork tenderloins and pat dry. Rub them generously with the Cajun rub.
• Preheat the grill on medium high heat. Place on grill for a few minutes on high. Sear until grill marks appear on all sides of the pork. Blackening will enhance the flavor.
• Turn the grill down to the lowest heat, or move to the side where they will only receive indirect heat. You want to set the grill to about 325 to 350°F Cover the grill, and let the pork cook for about 30 minutes.
• Meanwhile, make the glaze by placing all ingredients in a small saucepan and bringing to a boil. Lower heat and cook for 5 minutes, stirring occasionally. Set aside.
• After 30 minutes on the grill (from Step 3), turn and baste the tenderloin with the bourbon-mustard glaze. Continue grilling for 15 minutes, turn and baste again, and continue grilling for 15 more minutes, for about an hour total.
• Insert a meat thermometer and when the pork reaches 150°F, remove to a platter. Cover with foil and let rest about 15 minutes. Slice and serve with extra glaze.

CAJUN PORK

Steps:

• In a large skillet over medium heat, cook and stir the pork, Cajun seasoning, garlic and Italian seasoning in butter for 8-10 minutes or until meat is no longer pink. Meanwhile, cook noodles according to package directions., Stir broth and Worcestershire sauce into pork mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in tomatoes; cook 1-2 minutes longer or until heated through. Drain noodles. Use a slotted spoon to serve pork mixture over noodles; drizzle with pan juices.