Pepper Jelly Glazed Pork Tenderloin with Cajun Rub

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

Juicy pork tenderloin coated with a smoky Cajun dry rub and finished with a sweet and spicy pepper jelly glaze for Mardi Gras celebrations. This American-inspired Mardi Gras recipe, ready in about 40 minutes, pairs pork tenderloin, Cajun seasoning, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Ingredients

• 1.5 lbs pork tenderloin
• 2 tbsp Cajun seasoning
• 1 tsp salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 1/2 cup red pepper jelly
• 1 tbsp apple cider vinegar
• 1 tsp garlic powder

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Instructions

1. Step 1: Preheat oven to 400°F. Pat 1.5 lbs pork tenderloin dry and rub all over with 2 tbsp Cajun seasoning, 1 tsp salt, 1 tsp black pepper, and 1 tsp garlic powder.
2. Step 2: Heat 2 tbsp olive oil in an ovenproof skillet over medium-high heat. Sear tenderloin on all sides for about 3-4 minutes until browned and crust forms.
3. Step 3: Mix 1/2 cup red pepper jelly with 1 tbsp apple cider vinegar in a small bowl until smooth.
4. Step 4: Brush half of the pepper jelly glaze over the seared pork and transfer skillet to the preheated oven.
5. Step 5: Roast pork for 15-20 minutes, brushing with remaining glaze every 5 minutes, until internal temperature reaches 145°F.
6. Step 6: Remove from oven, tent with foil, and let rest for 5 minutes before slicing to serve.