Cajun Creole Crusted Pork Tenderloin

Ingredients:

• 2 Pork Tenderloins, silver skin removed
• 3 Tbsp Cajun Creole Seasoning
• 2 Tbsp Vegetable Oil
• 1 Onion, halved & sliced
• 2 Tbsp Worcestershire Sauce
• 2 Cups Pork or Chicken Broth

Directions:

1. Preheat an oven to 425ºF
2. Coat the trimmed pork tenderloins liberally with Punch Daddy Cajun Creole Seasoning 
3. Heat a large oven proof skillet over a medium high heat. Add vegetable oil and heat until the oil shimmers.
4. Place the tenderloins in the skillet and sear for 2 minutes per side. Remove from the skillet and set aside.
5. Add the onions to the skillet and cook until translucent. Deglaze the pan with the worcesershire sauce and then add in the broth.
6. Place the tenderloins back into the skillet and put the whole skillet in the oven for 10-15 minute until the pork reaches an internal temp of 155ºF.
7. Remove the pork and set aside to rest.
8. Place the skillet on the stove and thicken pan sauce with corn starch if desired.
9. Slice the tenderloin and top with the pan sauce.
10. Serve!