Cane Marinated Pork Tenderloin

Main Course

Recipe courtesy of Chef Joseph Maynard of Criollo

Serves 6

  • 1/4 cup walnut oil
  • 2 tablespoons minced ginger
  • 3/4 cup cane molasses
  • 1 large red onion, diced
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 6 7-ounce pieces pork tenderloin
  • 2 tabelspoons olive oil

Cane Marinated Pork

Click image to enlarge


In a large, non-reactive bowl, thoroughly combine the walnut oil, ginger, molasses, onion, salt, and pepper; add the pork pieces and turn to coat evenly. Marinate, turning pork occasionally, at least 12 hours or overnight.

Preheat oven to 350ºF.

Bring pork to room temperature. Heat oil in a large cast iron skillet over medium-high heat. Add pork and sear on all sides. Transfer skillet to oven and roast pork to desired doneness, 140ºF recommended (10-15 minutes, depending on thickness). Let rest 8 minutes, slice each serving piece into 3-4 thin slices and serve at once.


As shown here, served over Sweet Potato Chorizo Hash.

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