Blackened Pork Loin Recipe
Served atop sautéed spinach with cranraisins & toasted almonds. Finished with Meunière Sauce
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Ingredients
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Pork Loin
Sautéed Spinach
Meunière Sauce
Method
Pork Loin Preparation
- 1
Season and Cook the Pork Loin
Preheat your grill or skillet over medium-high heat. Rub the pork loin with olive oil and season generously with Cajun seasoning. Place the pork on the grill or skillet and cook for about 4-5 minutes per side, or until a dark crust forms and the internal temperature reaches 145°F (63°C). Remove from heat and let rest for 10 minutes before slicing.
Sautéed Spinach
- 2
Sauté the Spinach
In a large skillet, heat a tablespoon of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds. Add the fresh spinach and cook until wilted, stirring frequently. Stir in the cranraisins and toasted almonds, then season with salt and black pepper to taste.
Meunière Sauce
- 3
Make the Meunière Sauce
In a small saucepan over medium heat, melt the butter until it starts to foam. Remove from heat and stir in the lemon juice and chopped parsley. Set aside.
