Blackened Pork Tenderloin with Cilantro Oil

Blackening spices were once so trendy that some restaurants seemed to be blackening everything from the bread to the ice cream. In quiet protest, I stopped blackening anything. A recent trip to New Orleans, however, taught me that giving up something I love just because everyone else loves it too can only be described as self-destructive. I don’t even have to promise myself that it won’t happen again. I know it won’t.

Blackened Pork Tenderloin with Cilantro Oil

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