If you’re looking for a flavorful, quick & impressive meal, Blackened Bourbon Braised Pork Tenderloin & Vegetables should be on the menu!
Perfect for Mardi Gras, tailgating, entertaining guests, or just a weeknight meal, the combination of blackened spices is sure to please!
Choose the celebratory colors of Fat Tuesday – gold, green & purple – or pick your favorite veggies to accompany this pork tenderloin.
Blackened Bourbon Braised Pork Tenderloin:
Type: Entrée Recipe
Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: serves 4
The ingredients & instructions are listed below the video for measurements & directions. Please enjoy this webisode of Cooking with Kimberly:
Ingredients:
1 pork tenderloin- 2 tbsp butter – melted
- 3 – 5 tbsp olive oil
- blackening spice – to cover tenderloin & on vegetables to taste
- 4 baby bok choy
- 6 yukon gold potatoes
- 1/2 head purple cabbage
- sea salt – to taste
- 1 bay leaf
- 1/2 cup bourbon
- 1 – 2 tbsp fresh parsley – for garnish
Blackening Spice Ingredients:
2 tsp kosher salt- 1 tsp black pepper
- 2 tbsp paprika
- 1 tbsp dried ground thyme
- 1 tsp dried ground oregano
- 1 tsp sweet smoked paprika – I use La Chinata Sweet Smoked Paprika Powder.
- 1 tsp cayenne pepper
- 1 tsp chipotle pepper
- few dashes gumbo file
- 1/2 tsp ancho chili
Optional:
Review Show: La Chinata Premium Sweet Smoked Paprika
Blackening Spice Instructions:
- Combine spices in a small mixing bowl, stirring to evenly combine.
Cooking Show: How to Make Lousiana Blackening Spice Rub
Instructions:
- Pat dry pork tenderloin with clean, dry paper towels.
- Preheat a large, oven-proof frying pan with 2 – 3 tbsp olive oil, on a medium-high heat, on the stove top.
Baste pork tenderloin with melted butter.- Generously, coat pork with blackening spice rub, pressing in seasonings.
- On medium-high heat, sear pork tenderloin on all sides.
- Note: Do not disturb tenderloin, until blackened on one side, before turning.
- Preheat oven to 350 degrees F.
- Wash vegetables. Finely dice potatoes, slice bok choy into sections, and thinly slice cabbage.
- Toss vegetables in a large bowl with melted butter and/or olive oil, sea salt & blackening spice rub.
- Add vegetables to the pan, around blackened pork tenderloin.
- Add a bay leaf & bourbon to the pan.
Cover tenderloin with a loose aluminum foil tent, before placing in the oven.- Braise on 350 degrees F for 20 minutes, then check it.
- Check vegetables for knife tenderness.
- Make sure tenderloin reads 160 degrees F with a thermometer in the middle of the thickest portion of the meat – it will raise 5 more degrees, once resting.
Tip: Keep vegetables warm, while meat is resting & being prepared for serving.
- Slice tenderloin, on a bias, plate & serve warm with vegetables, sprinkled with minced or torn fresh parsley, as garnish. Pour pan juices over meat, just before serving.
Moist & succulent, with a beautiful spicy crust, this blackened bourbon braised pork tenderloin will melt in your mouth.
The veggies are equally as delightful, cooked alongside the pork, and soaking in the bourbon & spices.
It’s a perfect meal in one pan, ready to satisfy your senses & help you get your fill!
Blackened Bourbon Braised Pork Tenderloin & Vegetables will satisfy that Cajun cravin’ you have, and feed the whole family too!
#blackened #cajun #mardigras
Playlist: Blackening / Blackened Recipes + Reviews
Playlist: Bourbon Recipes + Reviews
Playlist: Pork, Ham & Bacon Recipes + Reviews
Playlist: Tenderloin Recipes + Reviews
Playlist: Braising Recipes + Reviews
Playlist: Mardi Gras Recipes + Reviews
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