Roasted Pork with Cajun Slaw

This was seriously awesome. We've always been big fans of pork and slaw, and this particular version was really satisfying. I added a little less horseradish to the slaw dressing just so that the kids would actually try it, but I imagine it would be even better with a little more kick.

Roasted Pork with Cajun Slaw
Courtesy of Food Network Magazine



1 tablespoon plus 2 teaspoons Cajun seasoning, divided
1 tablespoon plus 2 teaspoons packed light brown sugar, divided
1 large pork tenderloin (about 1 1/2 pounds)
Kosher salt
2 teaspoons extra-virgin olive oil
1/2 cup mayonnaise
2 tablespoons Creole or whole-grain mustard
Juice of 1 lemon
2 tablespoons drained horseradish
1 12-ounce package broccoli slaw mix
2 small bell peppers (1 red, 1 orange), thinly sliced
3 scallions, thinly sliced

Preheat the oven to 400°F. 

Mix 1 tablespoon each Cajun seasoning and brown sugar in a small bowl. Sprinkle the pork with 1/2 teaspoon salt and rub with the sugar-spice mixture. Heat the olive oil in a large ovenproof 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°F, 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 the 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 plates. Drizzle with any juices from the skillet. Serve with the slaw.