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Pork Tenderloin Jambalaya

Savor the soulful flavors of the Bayou with Pork Tenderloin Jambalaya. Made with delicious pork tenderloin and seasoned with authentic Cajun spices, this dish delivers tender perfection in every bite.

Cooking time 30 min
Preparation time Prep 10 min
Total time Serves 6

Ingredients

  • 2 lbs. fresh pork tenderloin, chopped into medium chunks/pieces
  • 1 lb. wild-caught large shrimp, deveined
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 2 stalks celery, diced
  • 3 garlic cloves, minced
  • 2 fresh thyme sprigs
  • 2 tbsp. extra virgin olive oil
  • 2 cups long grain white rice
  • 2 1/2 cups chicken stock or veggie broth
  • 1 cup water
  • 2 tbsp. organic tomato paste
  • 1 (28 oz.) can diced tomatoes
  • 4 tbsp. Cajun seasoning
  • 1/2 tsp. cayenne pepper
  • Chopped fresh parsley

Ingredients

  • 2 lbs. fresh pork tenderloin, chopped into medium chunks/pieces
  • 1 lb. wild-caught large shrimp, deveined
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 2 stalks celery, diced
  • 3 garlic cloves, minced
  • 2 fresh thyme sprigs
  • 2 tbsp. extra virgin olive oil
  • 2 cups long grain white rice
  • 2 1/2 cups chicken stock or veggie broth
  • 1 cup water
  • 2 tbsp. organic tomato paste
  • 1 (28 oz.) can diced tomatoes
  • 4 tbsp. Cajun seasoning
  • 1/2 tsp. cayenne pepper
  • Chopped fresh parsley

Directions

  1. Heat the olive oil on medium-high in a large pot or Dutch oven. Add the chopped pork tenderloin, Cajun seasoning, and cayenne pepper, stirring to combine. Allow the pork tenderloin pieces to sear about 3–4 minutes per side until reaching an internal temperature at 145–160 degrees F. Allow a 3-minute rest.

  2. Remove pork from pot and set aside onto a plate.

  3. In the same pot, add the onion, garlic, celery, and bell pepper. Saute for 3–4 minutes until tender and fragrant.​

  4. Add the shrimp and cook on each side until they turn bright pink color reach an internal temperature of 145 degrees F. Add the tomato paste, stirring to combine. ​

  5. Add the seared pork and all the remaining ingredients [except the parsley] and stir to combine.

  6. Bring to a boil, then turn the heat down to low and cover—simmering until the rice is done and the pork is cooked through and tender, about 20 minutes. Stir in fresh parsley, if desired and serve. 

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