Pork Tenderloin Cast Iron 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).