Best Cast Iron Skillet Pork Loin Recipes

CAST IRON SKILLET PORK LOIN

Cast Iron Skillet Pork Loin image

An easy way to make a delicious pork loin in your cast iron skillet complete with it's own gravy!. I originally found this online (don't remember where) and have made a few adjustments as I went along to get it where I wanted it. The weight of the loin isn't really important since you're going to cook to an internal temperature and the size of your skillet will be the determining factor. I.E. you need to be able to get the lid on your skillet while it's in the oven! I hope you enjoy!

Provided by keaolyen

Categories Pork

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs pork loin (approximate)
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup flour
2 tablespoons olive oil
1 1/4 ounces Lipton Onion Soup Mix
1 (10 1/2 ounce) can cream of mushroom soup
2 cups hot water
2 cups sliced mushrooms
1 medium onion, chopped
1 garlic clove, chopped
2 tablespoons butter

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 PORK TENDERLOIN

Cast Iron Pork Tenderloin image

Juicy cast iron pork tenderloin, seared in the skillet and finished in the oven. This is a quick, economical and incredibly delicious recipe.

Provided by Adina

Categories Meat Recipes

Time 25m

Number Of Ingredients 11

Ingredients

1 pork tenderloin (about 500 g/ 1.1 lb)
1 teaspoon fine sea salt
¼ teaspoon ground black pepper
1 teaspoon sweet paprika powder
¼ teaspoon hot paprika powder
½ teaspoon smoked paprika powder
1 teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon dried thyme
1 tablespoon vegetable oil
1 rosemary sprig (optional)

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.

Nutrition Facts : ServingSize 1 /3 of the dish, Calories 296 kcal, Carbohydrate 2 g, Protein 44 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 122 mg, Sodium 802 mg, Fiber 1 g, UnsaturatedFat 8 g

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