Cast Iron Skillet Pork Loin Food

CAST IRON PORK TENDERLOIN

Steps:

• Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
• Remove silverskin: Cut the tenderloin into two equal pieces. Remove the fat and the silverskin using a small, sharp knife. Place the blade under the silverskin and cut a little piece of skin that you can hold on to. Holding this piece with one hand, run the knife under the skin, working at an angle. Remove the skin in a long strip without cutting away the meat underneath it.
• Season: Mix all the spices and rub the pork with the mixture.
• Sear: Heat a large cast iron skillet on high heat. Add the oil, the two tenderloin pieces, and the rosemary sprig. Sear on all sides for about 5 minutes, turning the meat regularly using tongs.
• Roast: Place the skillet into the hot oven and roast the meat for 10 minutes or until the required internal temperature of 63 - 66 degrees Celsius/ 145 - 150 degrees Fahrenheit is reached (Note). If the pieces of pork you are using are larger and thus thicker, you might need to increase the roasting time to achieve this temperature.
• Rest: Remove the meat from the skillet, cover loosely with aluminum foil and let rest for 5 minutes before slicing and serving.

CAST IRON SKILLET PORK LOIN

Steps:

• Pre-heat oven to 375°F.
• Season loin with salt and peper.
• Roll loin in flour and coat well (you might need more than 1 cup).
• Heat olive oil in cast iron skillet. Brown all sides of the pork loin. Remove from skillet.
• Add butter, onion, garlic, and mushrooms and saute till mushrooms are golden brown. Remove from heat and return loin to skillet.
• In a bowl, mix the soup, soup mix, and hot water then pour over the loin being careful to leave bits from the onion soup mix on top.
• Insert meat probe and cover skillet.
• Bake till internal temperature is 170 degrees (approximately 1 hour).

CAST IRON SKILLET PORK CHOPS WITH DIJON SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Blot pork chops on each side with a paper towel to absorb any moisture. Score the fat along the side on each chop so they don't curl. Season both sides of each chop with garlic powder, onion powder, salt, and pepper.
• Heat 1 1/2 tablespoons butter and olive oil in a large cast iron skillet over medium-high heat. Cook pork chops in the hot skillet until a nice crust is formed, about 2 minutes per side. Transfer to a baking dish.
• Bake in the preheated oven until no longer pink in the centers, about 15 minutes. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).
• While pork chops are baking, pour off all but 2 tablespoons of fat from the skillet and reduce the heat to medium. Add onion and cook until softened, 3 to 4 minutes. Add 1/2 cup of wine and bring to a boil. Let wine reduce by half, scraping up any browned bits on the bottom of the pan. Stir in remaining wine and chicken broth. Bring back to a boil and reduce by half.
• Pour in cream; bring back to a boil and cook until reduced and thickened. To test for thickness, remove a spoonful of sauce and run a finger through it. If a clear path is left, the sauce is ready. Remove from heat and stir in remaining butter and Dijon mustard. Stir in parsley.
• Remove chops from the oven, top with sauce, and serve.

PORK ROAST THE OLD-FASHION WAY (CAST IRON DUTCH OVEN)

Steps:

• Pre-heat oven to 350°F.
• Melt lard in cast iron dutch oven, or very heavy bottomed pot with lid, over medium high heat.
• Salt and pepper all sides of pork roast.
• When lard just begins to give off smell of being hot, place roast in pot.
• DO NOT move it for a minute or so, then rotate it to brown all sides.
• Lay garlic cloves and onion slices around the roast and stir to brown them a bit.
• Mix Kitchen Bouquet into the 2 cups of water.
• Pour in the water mixture.
• Bring to a boil.
• Cover tightly and place in lower portion of the oven.
• Roast 1 hour for boneless roast; 1-3/4 hours for bone-in roast.
• Half-way through roasting time turn the roast over.
• Remove roast from pan and cover to keep hot.
• Mix 2 Tablespoons cornstarch into 1/2 cup water.
• Using a whisk, stir the cornstarch mixture into the pot drippings, breaking up the garlic cloves as you mix.
• Bring to a boil, taste and season if needed with salt and/or pepper.
• NOTE: Pork roast made this way is ALWAYS tender.
• It makes wonderful hot pork sandwiches!
• The gravy is out of this world!