Blackened Pork Tenderloin

I have plenty of simple recipes on this blog, but let me tell, you this might be the easiest yet! This Blackened Pork Tenderloin is so quick to make, that you are going to love it. I served mine over mashed potatoes, my Cajun Mashed Potatoes, but it was also good over steamed rice or just on its own.

What Makes This Recipe So Good?

The flavor of course is the best thing about this recipe. Pork is such a great meat to use blackening seasoning on. It is a neutral flavor that takes the spicy seasoning well.

This is a great beginner recipe to try. ANYONE can make this pork tenderloin. Let me show you just how easy this is.

This is a pretty inexpensive dish too. I buy most of my tenderloins from about $4-$5 each. Food costs have gone up so much, but this is still a good deal.

Pork tenderloin cooks FAST. Like under 10 minutes fast. This is the perfect meal when you need something on the table quickly and without much fuss.

If you are feeling nervous about using blackened seasoning, don't be. I will make notes below of how to adjust that seasoning if you are not into spicy foods.

Ingredients

• Pork tenderloin- Make note that this is a tenderloin, not a loin. The loin is a completely different cut of meat. It will work as well, but I prefer the tenderloin. When I am not buying local, Hormel is a brand I have grown to trust.
• Olive oil- you can use other oil of choice or even butter here if you prefer. It is cooked at high temps though, so if you choose to use butter make sure it doesn't burn.
• Blackened seasoning- there are many types of blackened seasonings and brands. My favorite is Cajun Choice Blackened Seasoning. It is also easy to find, even for us living up North.
• Salt and pepper- with the spice blend in the blackened seasoning, salt and pepper are all the other spices you will need.

How To Make

1. Okay, let me just tell you this is going to be simple and quick, even to explain. Pork tenderloin is really quick-cooking meat, but it is even faster when you cut it into chunks.
2. So start by trimming the fat off your pork tenderloin. Don't stress about getting all the fat off, just trim the biggest pieces and the silver skin. Then cut your tenderloin into 1-inch pieces.
3. Next, sprinkle them with the blackened seasoning, salt, and pepper. Rub this into the meat. I do this with my hands, but if you don't like to touch meat you can always mix with a spoon.
4. Heat your oil in the pan over medium-high heat. Once it is heated, make sure it is really hot, add in the pork. Cook this for just a few minutes, then mix and turn the pork and cook another few minutes on the other side.
5. Do not overcook. Pork tenderloin is really lean and will dry out if it is overcooked. So, hot and quick and it is done!

Notes

• As noted above, be careful not to overcook. Pork tenderloin is so lean it will dry out quickly if you aren't watching it. I also find it cooks best over quick, high heat. This is also noted in the how-to section.
• There are a lot of different blackened seasonings, and they will all carry just a little bit. I have tried quite a few different kinds and have not found one yet I don't like.
• This recipe can also be done by cutting the pork into medallions. I would recommend not cutting them more than ½-inch thick, then they will cook quickly too. They will take a LITTLE longer to cook on each side, but not much. I would say maybe 2-3 minutes per side.
• This pork is also really good in a buddha bowl or even topping a salad. You can also put these into a bowl and serve them as an appetizer. I promise you cannot go wrong with however you decide to serve these.

Other Pork Recipes

• Dinner
• Pork
• Skillet