Pepper Jelly Glazed Pork Tenderloin with Cajun Rub

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 10 min Cook: 30 min Serves 4 American cuisine 320 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Pepper Jelly Glazed Pork Tenderloin with Cajun Rub take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pepper Jelly Glazed Pork Tenderloin with Cajun Rub?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork tenderloin from drying out.

Can I substitute ingredients in Pepper Jelly Glazed Pork Tenderloin with Cajun Rub?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pepper Jelly Glazed Pork Tenderloin with Cajun Rub for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pepper Jelly Glazed Pork Tenderloin with Cajun Rub?

American mardi gras like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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