Ingredients

• 1 tablespoon plus 2 teaspoons Cajun seasoning
• 1 tablespoon plus 2 teaspoons packed light brown sugar
• 1 large pork tenderloin (about 1 1/2 pounds)
• Kosher salt
• 2 teaspoons extra-virgin olive oil
• 1/2 cup mayonnaise
• 2 tablespoons Creole or whole-grain mustard
• Juice of 1 lemon
• 2 tablespoons drained horseradish
• 1 12-ounce package broccoli slaw mix
• 2 small bell peppers (1 red, 1 orange), thinly sliced
• 3 scallions, thinly sliced

Instructions

1. Preheat the oven to 400 degrees F. Mix 1 tablespoon each Cajun seasoning and brown sugar in a small bowl. Sprinkle the pork with 1/2 teaspoon salt and rub with the sugar-spice mixture. Heat the olive oil in a large ovenproof skillet over medium heat. Add the pork and sear until browned on all sides, about 5 minutes. Transfer to the oven and roast until a thermometer inserted into the thickest part registers 145 degrees F, about 18 minutes. Transfer the pork to a cutting board and let rest 5 minutes before slicing.
2. Meanwhile, make the slaw: Whisk the mayonnaise, mustard, lemon juice, horseradish and the remaining 2 teaspoons each Cajun seasoning and brown sugar in a small bowl. Toss the slaw mix, bell peppers and scallions in a large bowl. Add the mayonnaise dressing and toss to coat. Slice the pork and divide among plates. Drizzle with any juices from the skillet. Serve with the slaw.
3. Photograph by Antonis Achilleos