Cajun Pork Tenderloin

Spice things up with Mino Prime Cajun rubbed pork tenderloin and instant pot cheddar grits. This take on a New Orleans style dish was something new for me. I am not one to think ahead when making a dish but with this one you have to soak the grits in water over night. Otherwise the rest is easy. If your in the mood for some heat and you have 30 minutes then try this out you won’t be disappointed.

Cajun Rubbed Pork Tenderloin with Instant Pot Cheddar Grits

Makes 3 servings

Prep Time: 20 minutes

Cook Time: 30 minutes


  • 2 tbsp paprika
  • ½ tbsp garlic powder
  • ½ tbsp onion powder
  • ½ tbsp cayenne pepper
  • ½ tbsp dried oregano
  • 1 tsp black pepper
  • 1 cup grits, soaked overnight in 4 cups of water
  • 1 bay leaf
  • 4 oz cheddar cheese, shredded
  • 3 tbsp grated parmesan cheese
  • 1 tbsp lemon juice
  • 1½  tbsp avocado oil or vegetable oil, separated
  • 1 pound @minoprime pork tenderloin
  • ⅓ cup chopped onion
  • 2 garlic cloves, finely chopped
  • ½ cup white wine
  • 1 cup chicken or vegetable stock
  • 2 tbsp chilled butter, cut into small pieces
  • Sliced scallions, for garnish
  • salt and freshly ground black pepper


  1. Preheat the oven to 350°F.
  2. In a small bowl, combine paprika, garlic powder, onion powder, cayenne pepper, dried oregano and black pepper. Set aside.
  3. Add the grits and water (that the grits were soaking in) to an instant pot and season with salt and freshly ground black pepper. Set the instant pot to high pressure for 15 minutes and then do a quick release. When you open the instant pot there may be excess water on top of the grits, this is totally normal. Using a whisk, combine the water and grits until smooth. Next add the cheddar and parmesan and whisk until smooth and creamy. Add lemon juice and season with salt and freshly ground black pepper to taste. Keep warm while the pork cooks.
  4. Preheat a cast-iron pan or skillet over medium-high heat. Season the pork tenderloin with salt and the cajun spice mix (go heavy). Add avocado oil to the pan and add the pork tenderloin to the pan and brown on all sides–it should take about 5-7 minutes.


  1. Place the pork in the oven and cook for 10-12 minutes or until it reaches 135°F. Remove the pork from the pan and place on a cutting board to rest.
  2. While the pork rests, place the pan over medium heat. Add ½ tbsp of avocado or vegetable oil and add the onions. Cook for 3-4 minutes and then add the garlic, cook for another minute.
  3. Add the white wine to the pan and using a wooden spoon or spatula, scrape the bottom of the pan. Allow the wine to reduce for a few minutes and then add the stock. Let the sauce reduce for 4-5 minutes and then season with salt and freshly ground black pepper.
  4. Turn the pan to low and slowly add a few pieces of cold butter at a time and whisk into the sauce.
  5. Slice the pork tenderloin and place on a bed of grits, spoon over pan sauce and garnish with scallions.

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