Orange Braised Pork Tenderloin

• 1 boneless pork tenderloin, about 2 pounds
• 1 1/2 tablespoons olive oil, enough to coat the bottom of the pan
• 2 teaspoons Cajun seasoning
• 1/4 teaspoon ground black pepper
• 2 tablespoons flour
• 1 medium onion, thinly sliced
• 1 cup orange juice
• 4 medium cloves garlic, mashed and finely minced
• 2 tablespoons balsamic vinegar
• 3 tablespoons brown sugar
• cilantro for garnish

1. Wash pork loin and pat dry.
2. Heat oil in a large Dutch oven or deep saute pan over medium heat.
3. Combine the Cajun seasoning, pepper, and flour in a plate. Roll the pork loin in the flour mixture to coat all sides. Sear on all sides in the hot oil. Add the onions and continue cooking for 1 minute.
4. Reduce heat to medium-low and add the orange juice, garlic, balsamic vinegar, and brown sugar. Cover and cook for about 1 hour, or until an instant read thermometer inserted into the center of the roast registers 165u0b0.
5. Garnish with cilantro, if desired. Serves 4 to 6.

pork tenderloin, olive oil, cajun seasoning, ground black pepper, flour, onion, orange juice, cloves garlic, balsamic vinegar, brown sugar, cilantro

Taken from www.epicurious.com/recipes/member/views/orange-braised-pork-tenderloin-52005201 (may not work)