Ingredients
1 boneless pork tenderloin, about 2 pounds
1 1/2 tablespoons olive oil, enough to coat the bottom of the pan
2 teaspoons Cajun seasoning
1/4 teaspoon ground black pepper
2 tablespoons flour
1 medium onion, thinly sliced
1 cup orange juice
4 medium cloves garlic, mashed and finely minced
2 tablespoons balsamic vinegar
3 tablespoons brown sugar
cilantro for garnish
Preparation
Wash pork loin and pat dry.
Heat oil in a large Dutch oven or deep saute pan over medium heat.
Combine the Cajun seasoning, pepper, and flour in a plate. Roll the pork loin in the flour mixture to coat all sides. Sear on all sides in the hot oil. Add the onions and continue cooking for 1 minute.
Reduce heat to medium-low and add the orange juice, garlic, balsamic vinegar, and brown sugar. Cover and cook for about 1 hour, or until an instant read thermometer inserted into the center of the roast registers 165°.
Garnish with cilantro, if desired. Serves 4 to 6.
