$Cast minus the sugar bottle, I don't know how he sneaked In there\ud83d\ude33$

Cast minus the sugar bottle, I don't know how he sneaked In there😳

I have a large family so I used two tenderloins. You can adapt this recipe and use 1 tenderloin instead. Just adjust the seasoning. Let's start by removing the silver skin and all fat.

Wash the tenderloin

Pat dry

Season the tenderloin with the garlic powder

$Sprinkle on the Cajun seasoning generously\ud83d\ude0a$

Sprinkle on the Cajun seasoning generously😊

$Add some cracked pepper. Make Sure the entire tenderloin is nicely covered in all the seasoning\ud83d\ude0a add salt if needed$

Add some cracked pepper. Make Sure the entire tenderloin is nicely covered in all the seasoning😊 add salt if needed

Cover it up and put the tenderloin in the fridge overnight. If you can't wait let it marinade in the dry rub at least 2-3 hrs.

The next day take the tenderloins out if the fridge an hour before grilling to bring to room temp. Take the butter and put it in a dish

Add the honey, put this in the micro to melt and put on the side for now.. Let's preheat your oven. Set it to 350f

Take a grill pan and set it over high heat. Drizzle some oil on it

Take the tenderloins and grill each side 3 minutes each

I flipped it to brown each side.

$Yum\ud83d\ude4c\ud83d\ude4c look at the grill marks$

Yum🙌🙌 look at the grill marks

Now we gonna finish the tenderloins in the oven. Take an oven safe pan and put the pork loins on it. Take some of that glaze and baste the loin. Yummo

$See me spreading it generously on all sides . I like basting it afterwards too. The honey butter mixture is awesome.\ud83d\ude01$

See me spreading it generously on all sides . I like basting it afterwards too. The honey butter mixture is awesome.😁

Put it In the oven & insert a therm. probe in the thickest part until the internal temp reaches 145f . This took about 20 min. This also depends how big the tenderloin is. Mine were each about 2lbs

I can't stress enough the importance of using a thermometer for this recipe. You won't be disappointed. If you don't use one you risk making this tender pork into a tough dry one.😔😔

The tenderloins are done, I removed it and let it sit for 5 minutes. The temp will keep rising just a bit.

It is now ready to be carved. I made some more glaze and spread it over the loin. Yummm

Perfectly cooked. Enjoy with extra glaze

$Looks so darn delicious. Serve with some potatoes and some sort of green vegetable. The pork loin is so tender and juicy.\ud83d\ude01$

Looks so darn delicious. Serve with some potatoes and some sort of green vegetable. The pork loin is so tender and juicy.😁

Slighty adapted from Pinterest.

How to make grilled pork tenderloin

Make Grilled Pork Tenderloin