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5 from 1 vote

Cajun Pork Tenderloin with Easy Cranberry Apple Balsamic Reduction

Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 8
Author [email protected]

Ingredients

Pork Brine

  • 2 (1 pound each) pork tenderloins trimmed of excess fat, total of 2 pounds
  • 1/4 cup kosher salt
  • 3 cups warm water
  • 2 tablespoons red wine vinegar
  • 2 tablespoons brown sugar
  • 1 cup ice cubes

Cajun Rub

Cranberry Apple Balsamic Reduction Sauce

  • 1 cup reduced sodium chicken broth
  • 1/2 cup quality balsamic vinegar
  • 1/3 cup reduced sodium soy sauce
  • 1/4 cup granulated sugar
  • 1/2 teaspoon Cajun seasoning
  • 1 cup whole cranberry sauce (canned or homemade)
  • 1 large Gala apple, peeled, cored and chopped

Instructions

  • In a gallon-size freezer bag, dissolve 1/4 cup kosher salt in the warm water. Add the remaining Brine ingredients, including the pork. Brine for exactly 20 minutes. The pork becomes mealy if left in the brine any longer.
  • Meanwhile, create the Cajun Rub by whisking together 2 tablespoons olive oil and Cajun seasoning. At exactly 20 minutes, remove the pork from the brine and pat dry. Rub the pork all over with the Cajun Rub.
  • Preheat oven to 425°F.
  • Working in batches as needed, heat 1 tablespoon olive oil in a large heavy duty skillet over medium high heat. When the oil is very hot, add the pork tenderloin. Sear each side until browned, approximately 1-2 minutes per side. Place the tenderloins on a rack in a shallow roasting pan or on a rack placed on a baking sheet.
  • Roast for about 25 to 30 minutes at 425°F, or until an internal thermometer inserted into the thickest part of the tenderloin reads 145 to 150°F (63 to 65°C). This means the pork will be juicy and slightly pink in the middle. When pork is done, let it stand for 10 minutes before slicing.
  • Meanwhile, prepare Cranberry Apple Balsamic Reduction Sauce by adding the broth, balsamic vinegar, soy sauce, sugar, and Cajun seasoning to a large skillet (not a saucepan, or it will take much longer to reduce) and bring to a boil, then reduce heat and simmer 5 minutes, stirring occasionally. Add the apples and cranberry sauce, then simmer for 10-15 minutes, or until reduced, stirring occasionally. The sauce thickens rapidly at the end, so watch closely to prevent burning. Season with salt and pepper to taste.
  • To serve, slice the tenderloins thinly and spoon Cranberry Apple Balsamic Reduction over the top. Garnish with green onions (optional).

Notes

Note: This recipe originally called for Swanson® Louisiana Cajun Flavor Infused Broth in the reduction (as shown in the photos), which has been discontinued. I replaced it with 1 cup of chicken broth and 1/2 teaspoon of Cajun seasoning. Feel free to add additional Cajun seasoning to taste.