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30-Minute Apricot & Dijon-Glazed Cajun Pork Tenderloin Recipe for New Year's Day by Donna John

Pork Dinner

6 months ago

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Take one bite of this sweet and spicy Cajun pork loin and you’ll want to say, “Laissez les bon temps rouler!” Let the good times roll! Slice or chop leftovers for sandwiches or your favorite fried rice recipe.

Fun Fact: Eating pork on New Year's Day is said to bring luck and progress.

Cuisine: American
Prep Time: 5 minutes
Cook Time: 20 to 25 minutes
Total Time: 25 to 30 minutes
Servings: 4

Ingredients

1 1/2 - 2 pounds pork tenderloin
1 tablespoon Cajun seasoning (I use Tony Chachere’s)
3 tablespoons brown sugar
1/4 cup apricot preserves
1 tablespoon Dijon mustard

Here’s how to make it:

Combine the Cajun seasoning and brown sugar.
In another bowl, combine apricot preserves and Dijon mustard.
Put the tenderloin in a baking pan lined with foil (makes cleanup easier) and sprinkle with salt. Rub the brown sugar mixture all over the meat.
Cook in a preheated 400-degree F oven for about 20 to 25 minutes, brushing often with the apricot-Dijon mixture, until it reaches 140 degrees F.

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Related Products on Amazon We Think You May Like:

Tony Chachere's Cajun Seasoning $5 & Up

Dijon Mustard $3 & Up

Apricot Preserves $3 & Up

Brown Sugar $3 & Up

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Donna John

You could also wrap this in bacon. Simple wrap the bacon around the pork tenderloin after coating it in the seasoning mixture. Use toothpicks to secure. Brown it on all sides in a skillet before putting it into the oven.

Like Reply 1 4 years ago

Elisa A. Schmitz 30Seconds

This sounds fantastic, Donna John ! Let the good times roll, for sure!

Like Reply 4 years ago

Candy Stephens

I'm actually headed to the grocery store tonight and planned to pick up pork, ethos is perfect!

Like Reply 2 4 years ago

Let me know how you like it. I'm addicted to these ribs right now: food: Brown Sugar Country Ribs Recipe: Baked Pork Ribs Recipe Is Your 5-Ingredient Ticket to Flavortown I use country ribs. Can't explain it, but they just do it for me. :-)

Confession.......I got the stuff and didn't make it right away. But I did last night and will definitely be making it again! I *might* have failed to read the directions and just mixed the wet and dry ingredients together, but it was still so good! And my leftovers today at lunch were the envy of the office! (I roasted fresh green beans and cubed sweet potatoes as my side. Next time, I'm throwing it all in my beloved electric pressure cooker!)

Like Reply 3 4 years ago

Glad you liked it. I'm always nervous when someone tries a recipe I like. Phew! :-) Next you've got to try these: food: Brown Sugar Country Ribs Recipe: Baked Pork Ribs Recipe Is Your 5-Ingredient Ticket to Flavortown My FAVE. The rub is so good. I've used it on pork chops, too. Candy Stephens

Marianne Clyde

I'm always looking for a good apricot glaze for pork. Thanks.

Holly Budde

Yum!! i just bought a pork tenderlion and was wondering if I could find a new way to make it. Its On!!

As cheap as they are, you've gotta buy them! I have three in my freezer I need to cook. Let me know how it turns out! Holly Budde