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Cajun Pork Tenderloin with Pepper Jelly Glaze

Cajun Pork Tenderloin with Pepper Jelly Glaze reads richness 7.3, umami 6.2 and salinity 4.7 on Palate's 0–10 flavor X-ray — a Southern main, about 31 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.9 / 10
• Sweet & Fruity — 3.4 / 10
• Sour & Bright — 4.4 / 10
• Bitter & Earthy — 1.5 / 10
• Rich & Fat — 7.4 / 10
• Aromatic & Spice — 4.5 / 10

The measured notes (of 18)

Richness 7.3 · Umami 6.2 · Salinity 4.7 · Sourness 4.1 · Allium 3.8 · Sweetness 3.0 · Heat 2.9 · Herbaceous 2.8 · Warm Spice 2.6 · Funk & Ferment 1.4 · Bitterness 1.4 · Fruity 1.4 · Citrus 1.1 · Earthy 1.1

What's in it (12)

• pork tenderloins — 680 g
• creole seasoning — 30 g
• salt — 5 g
• black pepper — 3 g
• vegetable oil — 27 g
• unsalted butter — 27 g
• garlic — 9 g
• red pepper — 118 g
• apple cider vinegar — 15 g
• hot sauce — 5 g
• unsalted butter — 14 g
• chives — 4 g

Time & effort: about 31 min (26 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 129.7 kcal, 16.3 g protein, 9.6 g fat, 3.2 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Pat the pork tenderloin dry with paper towels. Season all over with the Cajun seasoning, salt, and pepper, pressing gently so the spices adhere.
2. Heat the vegetable oil in a large oven-safe skillet over medium-high heat until shimmering. Add the tenderloin and sear, turning every 2 minutes, until deeply browned on all sides, 8 to 9 minutes total.
3. Meanwhile, position an oven rack in the center of the oven and heat the oven to 400 F, so it's ready the moment the tenderloin is seared.
4. Add the 2 tablespoons of butter to the skillet and tilt the pan to melt it around the pork; transfer the skillet directly to the oven and roast until an instant-read thermometer inserted into the thickest part reads 145 F, 10 to 14 minutes.
5. Transfer the tenderloin to a cutting board and tent loosely with foil; let rest at least 5 minutes while you make the glaze (the internal temperature will climb a few more degrees as it rests).
6. Set the same skillet over medium heat (handle will be hot). Add the garlic and cook, stirring constantly, until fragrant but not browned, about 30 seconds.
7. Stir in the pepper jelly, cider vinegar, and hot sauce, scraping up any browned bits from the bottom of the skillet. Simmer, stirring often, until the jelly is fully melted and the glaze coats the back of a spoon, 2 to 3 minutes.
8. Remove the skillet from the heat and whisk in the cold butter, one piece at a time, until the glaze is glossy. Taste and season with a little more salt if needed.
9. Slice the pork into 1/2-inch medallions, arrange on a platter, and spoon the warm glaze generously over the top. Scatter the chives over the dish and serve right away.

Dishes with a similar flavor shape

• One-Pan Sausage and Peppers — Italian-American
• Cajun Meatloaf with Tomato Gravy — Cajun/Creole · Cajun
• Crispy Chili Garlic Chicken — Indian · Indo-Chinese
• Chicken Paprikash with Sour Cream — Hungarian
• Sausage and Peppers — Italian-American

Keep reading: what richness, umami, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.