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!
Delicious Pork Tenderloin Recipe
You know what’s a super quick and delicious meal? Pork tenderloin. Seriously! It’s very versatile, you can make it so many different ways, it’s wonderful. This Cajun Honey Pork Tenderloin is cooked perfectly with a delicious cajun honey glaze.
A little bit sweet, a little bit spicy and so tender and juicy, I can’t rave enough about how good this pork tenderloin is! Cooking pork tenderloin may sound like you need some expert kitchen skills, but it’s actually easier than ever! It takes just over 30 minutes from start to finish and with my straight forward, fool proof recipe, you can trick everyone into thinking you’re a master chef, all while using minimal effort. It’s so good!
Cajun Honey Pork Tenderloin Recipe Highlights
I’m pretty sure you’ll love this pork tenderloin recipe, but here’s why:
- INCREDIBLY SIMPLE TO MAKE. No complicated sauces, no long marinades, just minimal effort, few ingredients and a pretty quick cooking time!
- SERIOUSLY TASTY. Perhaps this should be the main reason for making this. Incredible flavors, sweet, spicy and finger-licking delicious, completely juicy and tender!
- ALWAYS A CROWD PLEASER. If you love pork, then this pork tenderloin is for you.
What Ingredients You’ll Need
We’re making our own cajun spice for this recipe, here’s what else you’ll need:
- PORK TENDERLOIN – The star of our recipe! You’ll need two equal size pork tenderloins, not to be confused with pork loin. Pork loin will take longer to cook, for a great pork loin recipe check out my ROSEMARY GARLIC PORK LOIN.
- CAJUN SEASONING – You can use store bought or it’s really simple to make your own spice blend using my recipe for CAJUN SEASONING.
- OLIVE OIL – You’ll need a little bit of olive oil to sear the tenderloin on all sides to caramelize the natural sugars in the meat and brown the proteins, forming a delicious brown crust. This will ensure we get the most flavorful roast.
- BUTTER – I always use unsalted butter to control how salty my dish is. Butter will make our sauce silky and smooth.
- HONEY – Substitute with agave or maple syrup. Honey will make our pork not only sweet, but it will help caramelize the pork and give us that sticky finish.
- CHICKEN BROTH – I always use a low sodium chicken broth.
How To Make Cajun Honey Pork Tenderloin
BEFORE YOU START. The best and safest way to check when any meat is cooked is to use an instant-read thermometer and you will always get precise results.
PREPARE THE PORK TENDERLOIN. As I mentioned, this is an incredibly simple recipe. The only thing you really need to do to the pork to prep is is to rub it generously with cajun seasoning. However, I usually always recommend to pat the pork dry with paper towels before seasoning, this will ensure the spices stick to the meat.
SEAR THE PORK. Searing the pork in a hot skillet with a little bit of olive oil is a critical step. This is done in order to caramelize the natural sugars in the meat and brown the proteins, forming a delicious brown crust. This will ensure we get the most flavorful roast. Transfer the pork to a plate while we make the sauce.
MAKE THE SAUCE. Add the sauce ingredients to the skillet, the butter, honey and chicken broth. Bring it to a simmer then add the pork back to the skillet.
ROAST THE PORK. Transfer the skillet to the preheated oven and roast for about 18 minutes or until the internal temperature of the pork registers at 155°F (68°C). Remove the skillet from the oven and transfer the pork to a plate.
REDUCE THE SAUCE. Place the skillet back on the stove over medium-high heat and simmer the sauce until it reduces and thickens, about 2 to 3 minutes. This is the time to taste the sauce and adjust for seasoning with salt or additional cajun seasoning.
SLICE AND SERVE. At this point you can let the pork rest for 5 to 10 minutes to lock in all the juices. All that’s left to do is cut the pork tenderloin into slices using a sharp knife, whatever thickness you like and serve with your favorite side such as mashed potatoes.
What Temperature Do You Cook Pork Tenderloin To?
To check for doneness properly, always use a digital cooking thermometer and this way you’ll end up with perfectly cooked pork every single time. The safe internal temperature for fresh cuts is 145°F (63°C). Insert the meat thermometer into the thickest part of the meat for the best read.
| Medium-Rare | 145°F (63°C) – 150°F (65°C) |
| Medium | 150°F (65°C) – 155°F (68°C) |
| Medium-Well | 155°F (68°C) – 160°F (71°C) |
| Well Done | 160°F (71°C) |
Why Is My Pork Tenderloin Tough Or Dry?
This usually happens when you overcook the tenderloin, which is why it’s extremely important to focus on the internal temperature of the meat rather than cooking times.
What Is The Difference Between Pork Loin And Pork Tenderloin
Pork loin and pork tenderloin are not cut from the same part of the animal, and in fact, look really different.
Pork tenderloin is thin and long boneless cut of meat and comes from the muscle that runs alongside the backbone. A pork loin is wide enough that you can cut steak-like pieces from it and comes from the back.
How To Serve
You can serve this with so many great sides. My favorite way to serve is always with a side of creamy mashed potatoes and some crusty bread. Here are some more delicious suggestions:
- Skillet Green Beans
- Cauliflower Au Gratin
- Colcannon
- Roasted Broccoli
- Quick Yeast Dinner Rolls
- Creamy Cucumber Salad
- Roasted Root Vegetables
Expert Tips And Tricks
- Don’t be afraid to get your hands dirty! Use your hands to season the pork loin to ensure you get every crack and crevice.
- To get the pork so that it’s perfect on the outside and perfect on the inside, sear it first on all sides until it’s crisp then put it in the oven so that it cooks in the middle. You’ll end up with the perfect piece of meat.
- I decided to make it sweet and spicy. You can make it more or less spicy, depending on how much spiciness you can handle! Just adjust the amount of Cajun spice used in the recipe. You can also experiment with different spices such as garlic powder, paprika, chili powder, etc.
Storing Leftovers
Transfer the pork tenderloin to an airtight container and store in the fridge for 3-4 days. Make sure the pork has fully cooled down to room temperature before storing.
To reheat, you can use the microwave or in a skillet over medium heat.
Freezing/Make Ahead
Make sure the pork has fully cooled down to room temperature before freezing. You can store the pork in an airtight container or sealable freezer bag. It will last 2-3 months frozen.
I suggest letting the pork fully thaw overnight in the fridge before reheating. This will allow you to reheat the pork evenly without drying any of it out.
More Delicious Pork Recipes To Try
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Cajun Honey Pork Tenderloin
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
Instructions
- Preheat the oven to 375°F.
- Sprinkle the cajun seasoning all over the pork tenderloins and rub it all over.
- Heat the olive oil in a large oven proof skillet over high heat. Add the tenderloins and sear on all sides until golden brown. Transfer the pork to a plate.
- Add the butter, honey and chicken broth to the skillet and cook until it comes to a boil. Add the tenderloins back to the skillet and transfer the skillet to the preheated oven. Roast for 18-20 minutes or until the internal temperature is 155°F (68°C).
- Remove the skillet from the oven and transfer the pork to a plate. Place the skillet back on the stove over medium-high heat and simmer the sauce until it reduces and thickens, about 2 to 3 minutes. Taste the sauce for seasoning and adjust with salt or additional cajun spice.
- Place the pork tenderloins back in the skillet and flip it around in the sauce to coat evenly all around.
- Cut into slices and serve with sauce.
Video
Recipe Notes
- Don’t be afraid to get your hands dirty! Use your hands to season the pork loin to ensure you get every crack and crevice.
- To get the pork so that it’s perfect on the outside and perfect on the inside, sear it first on all sides until it’s crisp then put it in the oven so that it cooks in the middle. You’ll end up with the perfect piece of meat.
- I decided to make it sweet and spicy. You can make it more or less spicy, depending on how much spiciness you can handle! Just adjust the amount of Cajun spice used in the recipe. You can also experiment with different spices such as garlic powder, paprika, chili powder, etc.
- Transfer the pork tenderloin to an airtight container and store in the fridge for 3-4 days. Make sure the pork has fully cooled down to room temperature before storing.
- To reheat, you can use the microwave or in a skillet over medium heat.
- To freeze, make sure the pork has fully cooled down to room temperature before freezing. You can store the pork in an airtight container or sealable freezer bag. It will last 2-3 months frozen.
Nutrition Information:
Recipe originally shared December 2012.
The recipe says to use 2 T Cajun seasoning but a reply to a commenter says to use 1 T. Which is correct, please?
Well I suppose you can start with 1 and if you like it a bit spicier go ahead and use 2, I used 2 tablespoons and for my taste it wasn’t incredibly spicy.
We love pork tenderloin so I can’t wait to try this. It’s getting to the point that whenever I find a recipe that uses cast iron, I’m in. We’ve always used it for blackened fish on the grill but I’m using it more and more. The heat stays even with no “hot spots” and it’s honestly very easy to clean the pan. I remember from years ago when the guy from Lodge in Pittsburg, TN was on the Martha Stewart show and he said to keep it clean just use soap and water and make sure that it’s dry before storing it. I just put it on the stove over medium heat for a minute or so.
Oh that’s interesting, because I always brush it with some oil first before storing it. Which way is right now, I wonder?
Jo never disappoints 🙂 Quick, easy and very tasty! Served with stir-fry broccoli and steamed jasmine rice. I use quite a few of Jo’s pork recipes because it mixes things up while using pork. Will make great lunch for hubs tomorrow at work on a chilly day
I want to make the Cajun Pork Tenderloin but I will need to use 2 tenderloins for my family…..do I need to make any adjustments with the spices and if I use crockpot what about the cooking time frame?
I would double everything if using 2 tenderloins, and if you wanted to make it in a crockpot it would probably take about 6 to 8 hours on low.
This was pretty good, but the sauce separated during roasting and was impossible to whisk into an emulsion. Is there a way to thicken it on the stovetop after cooking? Perhaps some addition that will also add another dimension to it? We both felt like there was something missing from the sauce.
Did the separation look similar to the first photo on this recipe? Fat will drip from the meat and will not mix into the sauce without a thickening agent. I usually pour the drippings into a saucepan, bring it to a simmer, and whisk in a cornstarch slurry (equal parts water & cornstarch). Start with 1 tsp and go up depending on how thick you want it.
It did look like the photo. Thanks for the slurry tip. I’ll do that next time.
Was delicious but the sauce burned in over so I just remaid the sauce in pan otherwise awesome I did cook at higher temperatures 425 for 25 always works best for me no big deal sauce didn’t think up as much as I would have liked but I was impatient too
Could it be the stone pans don’t thicken sauce as easy as other pans?
I find that cast iron pans thicken the fastest, and those non-stick pans take a little longer. If you’re ever having trouble with thickening a sauce add a small scoop of cornstarch mixed with a splash of water. Whisk well into your sauce and it should thicken immediately.
This is so good. My family really enjoyed it.
Can this be cooked in a crockpot?
For sure, Give it a try .
This recipe looks delicious, but I am a little concerned that this will will burn when it’s in the oven (because of the honey) Has anyone had this problem?
I have made this recipe numerous times and it doesn’t burn. I would adjust the salt btw. 2.5 tbs is insane!!! I put 1.5tbs and it’s perfect.
Please see the notes section of the recipe, out of all the spice made, you only need 1 tbsp of the spice for the pork.
I’m sure this is a lovely recipe when made right. If only I had read the “fine print” 😉 Being new to the kitchen I went right to the recipe details and it turned out to be so super salty my husband and I almost felt over! It would be great if you could incorporate your note regarding the Cajun spice in the recipe itself as well for all us new in the kitchen gals who don’t know any better 😉
“The recipe for Cajun spice below will make 6 1/2 tbsp of spice, you only need about 1 tbsp for this recipe so keep the rest for later use”.
Oh Paola,
I want to cry and laugh at the same time! I did add that note in the notes section of the recipe as well, just so that it’s not missed again. You poor thing!
I used cajan seasoning by Tome instead of putting the seasoning all together ….try again…its a wonderful easy recipe . I’m not a very good cook and mine turned out perfect
Hey! so even with the butter this is paleo?
Hi Leah,
I’m not really sure, don’t know too much about paleo diet, like what is allowed or not.
This was SUPER good! It’s going to be a family recipe for sure! I used 1 TBSP of Tony Chachere’s Original Creole Spice instead of making the spice mix & it was great!!
Hi Amy,
So glad you liked it, this is now one of my husband’s favorite way of making pork tenderloin. 🙂
Did I do something wrong??? It was seriously CRAZY salty…
You didn’t use the whole spice did you? You only need about a tbsp.
I just grabbed a couple of pinches…maybe that was the problem. We will be trying it again because it was delicious despite being too salty.
Try it again and just use less spice, you could always add some salt after if it’s not enough.
Oh this pork looks amazing! Definitely can see myself doubling or tripling the cajun spice mix because we would put it on everything!
Oh yeah, I’ve been using the left over cajun spice on everything I’ve been cooking. It’s so good. 🙂
We love pork tenderloin, and cajun seasoning – so I know this will be a winner in our house. Thanks for sharing!
You’re very welcome, I hope you’ll like it. 🙂