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"The belly rules the mind."--Spanish Proverb

Blackened Pork Tenderloin Recipe

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This recipe for Blackened Pork Tenderloin is from The McNabb Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 (1pound )pork tenderloin
3-4 T clarified butter
1 recipe Blackened Seasoning (See Recipe later in book)
1 recipe creole mustard sauce (See Recipe later in book), as an accompaniment
Directions:
Directions:
• Preheat oven to 400 degrees. Trim the tenderloin, removing all far and silverskin. Coat each tenderloin with clarified butter, then season generously and evenly on all sides with Blackened Seasoning
• Place a cast iron skillet over high heat until smoking hot. Sear the port on all sides until a dark brown crust forms, about 3 minutes per side. The pork should be lightly charred. If necessary, transfer the whole pan to t he oven and finish cooking until an instant read thermometer registers 150 degrees for medium.
• Remove the tenderloins from the pan and place on a carving board; tent loosely with aluminum foil and rest for 5-10 minutes.
• Slice the tenderloins into ¼ inch thick medallions. Serve hot, cold or at room temperature with Creole Mustard Sauce

 

 

 

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