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Blackened Pork Tenderloin & Salad with Beets, Goat Cheese & Pumpkin Seeds

Blackened Pork Tenderloin with Salad with Beets, Goat Cheese and Pumpkin Seeds

I have a blackened seasoning mix I use on all kinds of meats and even vegetables. I’ve been making it for years—it started when I was inspired by a dish from a restaurant called Olde Village Inn in Nyack, New York—they used in on chicken strips that went on their Caesar salad. I still make that recipe, but also use it to blacken fish or chicken or meat for fajitas, or just make it plain, as in this recipe. I go through a lot of it, so I make my own, since I was going through the little pre-made bottles like water. If you don’t feel like making the recipe, any taco or Cajun seasoning will work. My favorite place to order organic herbs, spices and tea: Mountain Rose Herbs–they are so fresh, inexpensive and now you can buy them in small quantities.

I either grill recipes with the blackened seasoning or cook in in my cast iron pan with some oil. If you do grill, spray meat or fish with a little cooking spray so it won’t stick to the grill.

The salad is delicious and just discovered on my trip to Provincetown, MA in their natural food store. They used a white balsamic vinaigrette, but I choose a cider vinaigrette to go along with the flavor of the blackened meat.

It’s everything pumpkin now, and seeds can be found in natural foods stores. I found Go Raw sprouted pumpkin seeds at Whole Foods and they are delicious. Like nuts, I freeze seeds to keep them fresh a long time.

Raw pumpkin seeds

Blackened Pork Tenderloin

4-6 ounces per person

Blackening seasoning to taste

Extra virgin olive oil

Preheat oven to 400. Rinse and dry tenderloin. Coat in blackening spice. Heat a cast iron or other oven proof pan on high and add oil to coat pan. When hot, sear meat on all sides, about 5 minutes. Transfer to oven and bake about 15 minutes, or until meat registers 160 degrees for medium. Let rest a few minutes and slice.

Blackening Seasoning (or buy any Cajun or taco seasoning mix) This will make a big batch for many uses

1 cup Garlic Powder

1 cup onion powder

2/3 cup paprika

1/3 cup cayenne

2/3 cup oregano

1/3 black pepper

1/3 cup cumin

2/3 cup lemon peel

1/3 cup tumeric

1/3 cup salt

 

Salad with Beets and Pumpkin Seeds

Mix of baby greens and arugula

¼ cup pumpkin seeds

1-2 roasted beets

¼ cup dried cranberries

2-3 ounces goat cheese

Roast beets: wash and cover in foil. Bake at 400 degrees for 1-1 ½ hours, depending on size. Let cool, cut ends off, peel and cut into bite sized pieces. Add remaining ingredients and serve. Dressing, below.

White balsamic or cider vinaigrette

1 clove garlic

1 teaspoon Dijon mustard

¾ cup extra virgin olive oil

¼ cup white balsamic or cider vinegar or other vinegar

Salt and pepper

Put into a small food processor and blend.

 

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