Cajun Pork Tenderloin

[DougE]

That's not what I used. Verizon is down right now and I can't upload but there is a pic of what I'm talking about in the attachment all the way at the bottom of my original post

I'll go back and look. probably going to be something I have to order.

 

[Gonna Smoke]

That's not what I used. Verizon is down right now and I can't upload but there is a pic of what I'm talking about in the attachment all the way at the bottom of my original post

This one?

 

[DougE]

This one?
View attachment 521951

I went back and looked. That's what he used. We got all kinds of Zatarain's stuff in town, but not that, of course.

 

[TNJAKE]

This one?
View attachment 521951

Yes thanks Charles

 

[DougE]

I may just give the Tony's garlic and herb a go on my next tenderloin. It ain't exactly what Jake did, but it's pork, and some form of Cajun injection, so it can't turn out bad, right?

 

[TNJAKE]

I may just give the Tony's garlic and herb a go on my next tenderloin. It ain't exactly what Jake did, but it's pork, and some form of Cajun injection, so it can't turn out bad, right?

Yep that's good stuff as well

 

[BrianGSDTexoma]

The Creole butter will be fine. We use that sometimes. The Creole garlic is more of a savory marinade. Has some Wooster and other stuff in it as well. No butter flavor though. 2 totally different things. It's almost black in color

I injected them with that. It is tasty stuff also. I will get some Garlic.

 

[BrianGSDTexoma]

Don't mistake the Creole butter for Creole garlic. They aren't the same thing

Amazon got the Creole Garlic back in stock for $5. Ordered a couple.