Grilled Cajun-Spiced Pork Tenderloin with Creole Mustard Sauce

By AislePrompt Editorial · Published 2026-07-15 · Updated 2026-07-15

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy grilled pork tenderloin coated in a bold Cajun spice blend, served with a tangy Creole mustard sauce that adds a flavorful kick. This Southern American-inspired grilling recipe, ready in about 30 minutes, pairs pork tenderloin, olive oil, Cajun seasoning for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Southern American cuisine 360 cal/serving

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Ingredients

1.5 lbs, trimmed pork tenderloin
2 tbsp olive oil
2 tbsp Cajun seasoning
1 tsp smoked paprika
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
1/4 cup Creole mustard
2 tbsp mayonnaise
1 tbsp lemon juice
1 tsp honey
1 tbsp chopped fresh parsley

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Instructions

Step 1: Preheat grill to medium-high heat (about 400°F). Rub 1.5 lbs trimmed pork tenderloin with 2 tbsp olive oil, then coat evenly with 2 tbsp Cajun seasoning, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper.
Step 2: Place the pork tenderloin on the grill and cook for 15-20 minutes, turning every 5 minutes, until an internal temperature of 145°F is reached and the outside is charred and caramelized.
Step 3: While the pork grills, whisk together 1/4 cup Creole mustard, 2 tbsp mayonnaise, 1 tbsp lemon juice, and 1 tsp honey in a small bowl until smooth and creamy.
Step 4: Remove pork from grill and let it rest for 5 minutes before slicing into 1/2-inch thick medallions.
Step 5: Serve the sliced pork with a drizzle of Creole mustard sauce and a sprinkle of 1 tbsp chopped fresh parsley.