Ingredients 1 tablespoon plus 2 teaspoons Cajun seasoning 1 tablespoon plus 2 teaspoons packed brown sugar 1 large pork tenderloin (about 1 ½ pounds) Kosher salt 2 teaspoons extra-virgin olive oil ½ cup mayonnaise 2 tablespoons Creole or whole grain mustard Juice of 1 lemon 2 tablespoons drained horseradish 1 12-ounce package of broccoli slaw mix 2 small bell peppers 1 red and 1 yellow sliced thin 3 scallions sliced thin
Directions 1) Preheat the oven to 400 degrees. Mix 1 tablespoon each Cajun seasoning and brown sugar in a small bowl. Sprinkle the pork with ½ teaspoon salt and rub with the sugar-spice mixture. Heat the olive oil in a large skillet over medium heat. Add the pork and sear until browned on all sides, about 5 minutes. Transfer to the oven and roast until a thermometer inserted into the thickest part registers 145 degrees, it should take about 18 minutes. Transfer the pork to a cutting board and let rest 5 minutes before slicing. Meanwhile, make the slaw: Whisk the mayonnaise, mustard, lemon juice, horseradish and remaining 2 teaspoons each Cajun seasoning and brown sugar in a small bowl. Toss the slaw mix, bell peppers and scallions in a large bowl. Add the mayonnaise dressing and toss to coat. Slice the pork and divide among 4 plates. Drizzle with juices from the skillet. Serve with slaw.
