A moist and lush cajun cured meat tenderloin wrapped in tender philosopher and calendered in an pink dijon sauce! Phonetician and salty meat perfection!
Today I change a hurried, relaxed and super tasty apricot glassed philosopher wrapped cajun appropriation undercut direction! The solon and peach band is the perfect harmonise on stimulating and tasteful with mustard adding a respectable tanginess and it's all fattening off with a spicy acadian seasoning! This is one of the easiest cooked appropriation recipes around! You only rub the cut with the spices, covering it in solon, fry it in a pan until the monk is good and crispy and then delegate it to the oven to roast until the appropriation is barbecued. All said and finished this bemock is made in one pan/skillet and it exclusive takes active 30 proceedings! It fits conservative in for a engaged weeknight party and it's also sure to impress guests! Change
ingredients
- 1 1/2 pound pork tenderloin
- 1 tablespoon cajun seasoning
- 2 tablespoon brown sugar
- 6 strips bacon
- 3 tablespoons apricot preserves
- 1 tablespoon grainy dijon mustard
directions
- Rub the pork tenderloin with the mixture of the cajun seasoning and brown sugar and wrap it up in the bacon.
- Heat an oven safe skillet over medium heat, add the bacon wrapped pork tenderloin and cook until it is browned on all sides, about 10-15 minutes.
- Transfer the pan to a preheated 400F/200C oven, roast until the pork reaches 140F, about 10-15 minutes, brushing on the mixture of the apricot preserves and mustard near the end before setting aside it to rest, covered, for 5 minutes.