Thursday, August 4, 2016

Cajun pork tenderloin

I saw a version of this in publix and decided to make my own. It was amazing! 
I simply took a pork tenderloin and rubbed emeril's essence on it. I then wrapped it in bacon and roasted at 425 until 145 internal temperature is reached. It took 40ish minutes. 
I served it with hoppin' John and creamed corn that I doctored with black pepper, cayenne and Parmesan. 
Emeril's Essence
( I make a batch and keep it in Tupperware for future use)

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

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