- 2 1/2 tablespoons salt
- 1 tablespoon dried oregano
- 1 tablespoon paprika
- 1 tablespoon red chili powder
- 1 tablespoon ground black pepper
- 1 pork tenderloin (about 1 to 1 1/2 lbs)
- 4 tablespoons butter
- 2 tablespoons honey
- 1 tablespoon cajun spice (from above)
- 1/2 cup water
PER SERVING *
|Calories300Calories from Fat150|
|% DAILY VALUE*|
|Calories from Fat150|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Jennifer K. 31 Jul
This was very delicious. I really like the sauce but doesn't thicken too well.
penni p. 18 Jul
just finished this for dinner. EXCELLENT!!!! Will definitely be making this again
Michele-Thema Benjamin 15 Jul
Yummy! I halved the black pepper and added cayenne... ouch!
Hi Eddie 21 Jun
I’ll give it 5-stars even though I over reduced the sauce at the end, causing the butter to clarify and the honey to turn into a sweet and spicy tar like substance. However, the tenderloin was outstanding and would have even been more outstanding had I paid more attention when reducing the sauce. The recipe was easy and qiuck to prepare. It’s a sure keeper.
Jordan Moore 1 Mar
Easy and gave meat great flavor
Serena H. 12 Jan 2017
I love this recipe but any tips on how to prevent the butter/honey from burning? I also skip making the spice mix and use Tony Chachere's Creole Seasoning. It makes the recipe super fast and easy to prepare for a weeknight dinner.
James Armstrong 17 Mar 2016
This came out really, really well. Incredibly juicy and flavorful. Will definitely make this my new go to pork tenderloin recipe!!