Dinner and a Review: Zatarain's Blackened Pork Tenderloin and Yellow Rice

For this Zatarain's review, I used the blackened seasoning VERY liberally. I also prepared the pork tenderloin in a cast iron skillet, but this is an optional step. The pork was excellent!

The yellow rice was, and I quote: "nothing special". It was salty and bland. I added some of my homemade Cajun seasoing (not wanting to take a chance with adding too much more salt from adding additional Zatarain's Blackened Seasoning), and a Vigo yellow packet that provided flavor and color. This will definitely be crossed off the list. I can make yellow rice from scratch with much less sodium and with a lot more flavor.

1 (one) 1 1/2 lb pork tenderloin, trimmed
Zatarain's blackened seasoning plus extra thyme

Sprinkle tenderloin generously with seasoning, rubbing it in well. Refrigerate at least 2 hours and up to two days.

Preheat grill and a cast iron skillet on high direct heat. Add pork to skillet and cook on one side til well blackened; turn and cook 15 to 20 minutes on the other side, or til tenderloin is still lightly pink on the inside.

Remove to a plate and let rest a few minutes before slicing.

I served the sliced pork over the rice, prepared according to the package. I sprinkled more seasoning over all.

Variation: Serve with sliced green onions.