• Tommy Centola

Cajun Pork Tenderloin with Cane Gastrique

Updated: Jan 4

The gastrique is what makes this dish. It is a combination of Steen’s Cane Syrup and a new product I found last time I was in New Orleans, Cane Vinegar from Steen’s. It is so addictive, I have jokingly nicknamed it Liquid Crack.

For The Pork

2 tablespoons Cajun Seasoning Blend

2 tablespoons Extra-Virgin Olive Oil

2 teaspoons Kosher Salt

2 Pork Tenderloins ( about 14 ounces each), each halved crosswise

Prehaet the oven to 350 degrees.

Combine the Cajun Seasoning, 1 tablespoon of the olive oli, and salt to make a paste. Rub the pork with spice paste. Heat a skillet over medium-high heat. Add the remaining olive oil and sear the pork, turning until alll sides are golden brown, about 2 to 3 minutes.  Roast in oven until as instant-read thermometer inserted into the meat registers 150 degrees, about 10-12 minutes. Set aside for 5 minutes to rest on a cutting board.

For the Gastrique

3/4 cup Steen’s Cane Vinegar

3/4 cup Steen’s Cane Syrup

In a 2 quart saucepan, bring the the mixture to a boil. Redeuce the heat and simmer until it has been reduced by 1/2. Serve over Pork.

Enjoy!!!

Coming soon to IBooks: You Can’t Keep New Orleans Out Of The Cook

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