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Cajun Tenderloin Alfredo

Savor the bold and spicy Cajun kick in every bite of mouthwatering Cajun Pork Tenderloin Alfredo. It’s heavy on the fiery flavor with a dab of creamy indulgence.

Cooking time 20 min
Preparation time Prep 10 min
Total time Serves 4

Ingredients

  • 1 lb. Pork Tenderloin
  • 8 oz. fettuccine noodles
  • 3 tbsp. Cajun seasoning, divided
  • 1 tbsp. garlic powder
  • 1 tbsp. onion powder
  • 1 tbsp. ground black pepper
  • 2tbsp. smoked paprika, divided
  • 3 cloves garlic, minced or 2 tbsp. garlic paste
  • 3 cups heavy cream
  • 1 cup shredded Parmesan
  • 1/4 tsp. salt
  • 1/4 cup diced tomatoes
  • 6 oz. spinach
  • 1 tbsp olive oil
  • green onion for garnish

Ingredients

  • 1 lb. Pork Tenderloin
  • 8 oz. fettuccine noodles
  • 3 tbsp. Cajun seasoning, divided
  • 1 tbsp. garlic powder
  • 1 tbsp. onion powder
  • 1 tbsp. ground black pepper
  • 2tbsp. smoked paprika, divided
  • 3 cloves garlic, minced or 2 tbsp. garlic paste
  • 3 cups heavy cream
  • 1 cup shredded Parmesan
  • 1/4 tsp. salt
  • 1/4 cup diced tomatoes
  • 6 oz. spinach
  • 1 tbsp olive oil
  • green onion for garnish

Directions

  1. Cook fettuccine according to package instructions. Drain.

  2. Season pork tenderloin with 1 tbsp. each of garlic powder, onion powder, smoked paprika, ground black pepper and Cajun seasoning.

  3. Heat 1 tbsp of olive oil in a large skillet on medium heat. Sear tenderloin for about 6 minutes on each side until the internal temperature reaches 145—160 degrees F. Allow a 3-minute rest before slicing. Set aside.

  4. In the same skillet, add the diced tomatoes and minced garlic. Cook on medium heat for about 30 seconds, constantly stirring.

  5. Add 3 cups of heavy cream, 1 tbsp. smoked paprika, 2 tbsp. Cajun seasoning, and ¼ teaspoon of salt. Stir, then bring to boil and reduce to simmer.

  6. Add ½ cup of shredded Parmesan. Stir for about 30 seconds or until the cheese melts. If the sauce is too thin, gradually add more cheese. Continue stirring for a couple of minutes. If the sauce gets too thick, add more heavy cream.

  7. Add spinach. Continue stirring on medium heat until the spinach wilts, about 1 minute.

  8. Add cooked and drained linguine to the sauce. Stir well. Taste the linguine and add more salt, if needed.

  9. Add sliced tenderloin to the top of the pasta. Drizzle sauce over tenderloin. Garnish with Parmesan and green onion.

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