- 1 tablespoon plus 2 teaspoons Cajun seasoning
- 1 tablespoon plus 2 teaspoons packed light brown sugar
- 1 large pork tenderloin (about 1 1/2 pounds)
- Kosher salt
- 2 teaspoons extra-virgin olive oil
- 1/2 cup mayonnaise
- 2 tablespoons Creole or whole-grain mustard
- Juice of 1 lemon
- 2 tablespoons drained horseradish
- 1 12-ounce package broccoli slaw mix
- 2 small bell peppers (1 red, 1 orange), thinly sliced
- 3 scallions, thinly sliced
Preheat the oven to 400 degrees F. Mix 1 tablespoon each Cajun seasoning and brown sugar in a small bowl. Sprinkle the pork with 1/2 teaspoon salt and rub with the sugar-spice mixture. Heat the olive oil in a large ovenproof skillet over medium heat. Add the pork and sear until browned on all sides, about 5 minutes. Transfer to the oven and roast until a thermometer inserted into the thickest part registers 145 degrees F, about 18 minutes. Transfer the pork to a cutting board and let rest 5 minutes before slicing.
Meanwhile, make the slaw: Whisk the mayonnaise, mustard, lemon juice, horseradish and the remaining 2 teaspoons each Cajun seasoning and brown sugar in a small bowl. Toss the slaw mix, bell peppers and scallions in a large bowl. Add the mayonnaise dressing and toss to coat. Slice the pork and divide among plates. Drizzle with any juices from the skillet. Serve with the slaw.
Per serving: Calories 498; Fat 31 g (Saturated 5 g); Cholesterol 105 mg; Sodium 1,403 mg; Carbohydrate 18 g; Fiber 5 g; Protein 39 g
Photograph by Antonis Achilleos