Cajun Spiced Pork Loin
Equipment
- Cast Iron Skillet
Ingredients
- 2 Lb Boneless Pork loin (tenderloin or sirloin)
- 1/4 Cup Cajun Seasoning (homemade is best. But, a quality blend works too)
- 1/4 Cup Onion
- 1 Tbsp Fresh diced Chili
- 1/2 tsp Fresh Garlic
- 1/2 Cup Cider or red wine Vinegar
- 1/2 Cup Olive Oil, plus extra for cooking
- 1 tsp Dijon Vinegar
- Salt and Pepper to taste
- 1 Bunch Scallion
Instructions
- Rub the pork loin with cajun Seasoning evenly. Put in the fridge for at least an hour or 2 for the flavor to penetrate. You can even leave overnight.
- Make a Chili Vinaigrette: Put onion, chili, garlic, Vinegar, dijon, salt, and pepper in a blender. Turn on the blender and puree. drizzle in the oil until an emulsified dressing forms.
- Preheat oven to 400. And, Spray a baking pan with pan spray.
- Heat a heavy cast iron skillet over high heat for about 5 minutes. It should be smoking hot. Place the pork loin in the pan. Sear each side until they are lightly blackened. Transfer the meat to the sprayed baking pan and finish cooking in the oven. Cook time will vary depending on the thickness of the meat. If you have pork tenderloin, it should take 5 to 10 minutes to finish. A full sized pork loin could take 20 minutes. You want to cook to an internal temperature of 145 degrees.
- Allow the meat to rest 5 to 10 minutes after cooking before you slice it. If it doesn't rest enough, all the juices will run out and the meat will be dry and tough. Slice thin. Serve it with the chili dressing drizzled on top.