Down on the Bayou

New Orleans, Cajun Cooking, Emeril Lagasse.  This part of the country, and this type of cuisine have held my interest for a long time.  Someday I hope to go there and experience it first hand, but for the present I must enjoy it vicariously, through the foods I prepare.  Unfortunately I cannot eat overly spicy foods, but my husband  loves them so I try to incorporate a little “heat” whenever I can.  This rub mixture came about as a result of my attempts to achieve that.  It is somewhat spicy but not overly so.  You can certainly “kick it up a notch”, by increasing the amount of cayenne pepper to suit your taste level.

Pork tenderloin cooks very quickly, so in preparing the potatoes be sure to cut them into pieces that will cook quickly as well.  This is a very easy and fairly quick meal to put together.  Once your meat and potatoes are seasoned and ready for the oven, you can spend the time while they cook making a salad or coleslaw.  In less than an hour your meal is ready.  Leftover pork thinly sliced with a little coleslaw on top makes a great sandwich.


Serves  4

  • 1 Tablespoon Bayou Blast Rub Mix  (see recipe below)
  • 1 large pork tenderloin–about 1 1/2 pounds
  • Kosher salt
  • 4 teaspoons olive oil, divided
  • 3-4 baking potatoes cut into wedges
  1. Preheat oven to 400 degrees.    Sprinkle pork with 1/2 teaspoon salt and rub with about  2  teaspoons  rub mixture.  Heat 2 teaspoons olive oil in a large oven-proof skillet over medium heat.  Add the pork and sear until browned on all sides, about 5 minutes.  
  2. Sprinkle the potato wedges with 1/2 teaspoon salt, and about 1  teaspoons rub mix.  Drizzle with 2 teaspoons olive oil, and toss to coat well.  Add to skillet with the pork if there is room, or bake in another baking dish alongside the pork.
  3. Transfer to the oven and roast until a thermometer inserted into the thickest part of the meat registers 145 degrees, about 18 minutes.  Transfer the pork to a cutting board, tent with foil, and allow to rest a few minutes before slicing.
  4. Meanwhile allow the potatoes to continue cooking in the oven until they test done.  Probably only a few minutes longer.  You want them tender on the inside, but crusty and brown on the outside.
  5. Slice the pork,  surround it with the roast potatoes, and serve with a cool crisp coleslaw.


  • 2 teaspoons salt
  • 1 1/2 teaspoons sugar
  • 1 teaspoon brown sugar
  • 1 1/2 teaspoons black pepper
  • 1 1/2 teaspoons paprika
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon onion powder
  • 1/2 teaspoon chili powder

Combine the above ingredients and stir until will blended.  Store in a container with tight fitting lid, or zip-lock bag.

This mixture may be used  to enhance pork, chicken or fish as a rub;  apply just before grilling or cooking.

SOURCE:   A Carolyn Original