BOYSENBERRY GLAZED CAJUN PORK TENDERLOIN

BOYSENBERRY GLAZED CAJUN PORK TENDERLOIN


2 lbs. pork tenderloin

4-6 tsp. Dish off the Block Ragin’ Cajun Spice Blend

3/4 cup boysenberry jelly (blackberry jelly or blueberry preserves would also work)

2 Tbs. honey

2 Tbs. ginger root, minced

8 large garlic cloves, chopped

¼ tsp. red pepper flakes

2 Tbs. olive oil


Heat grill to 400-450 degrees.


Rinse the tenderloins under cold running water and pat dry with paper towels.  Place on a cutting board and rub all over with the Cajun spice.  The more spice the more heat!


Combine the jelly, honey, ginger, garlic, and red pepper flakes in a small saucepan and cook whisking until the jelly melts and the glaze comes to a boil.  Cook for one minute to allow the flavors to combine.  Set aside.


Place the tenderloin on the preheated grill and drizzle with the olive oil.   Close the lid and cook about 3-5 minutes per side, until grill marks form, but meat is about 120-125 degrees (not cooked through).


Brush the glaze on the loins and cook an additional 2-3 minutes per side, until the internal temperature measures 138-140 degrees.  Remove from the grill and tent with foil.  Let rest for 10-15 minutes.  Note the temperature will come up to about 145 degrees while the meat rests.  It will be light pink in the center when cut which is perfect!


Heat the remaining glaze on the stove top and add a couple of tablespoons of water if it is very thick.

Slice the loins into medallions and drizzle or brush with the remaining glaze.  Serve with couscous or rice and roasted veggies or a side salad.

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Pork

Gluten-free

Ragin Cajun

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