Cast Iron Pork Loin


Pork loin is an underrated cut of meat. It is lean, but when cooked properly it can be a succulent piece of meat. I cook this one in a cast iron skillet after marinading for 24 hours. A nice sear gives it more flavor and a nice textural contrast. Then I slice it thinly and eat it throughout the week. The key is not to overcook it; when it overcooks, it becomes dry and chewy.

Cast Iron Pork Loin

  • 2 pounds pork loin
  • Zest of one lemon
  • Juice of 4 lemons
  • Olive oil
  • 6 cloves of garlic minced
  • Meat roasted herb blend, about 1/2 cup
  • 2 teaspoons Dijon mustard
  • Sea salt, to taste
  • Black pepper, to taste

Combine lemon juice, lemon zest, herbs, mustard, salt and pepper and whisk vigorously while adding oil until the marinade has enough volume to completely cover the pork.

Add pork and marinade to a freezer bag, pressing all air out of the bag, and refridgerate overnight.

Preheat over to 400 degrees and pre-heat a cast iron skillet over high heat. Remove pork from marinade and add to cast iron skillet. Discard the remaining marinade.

Sear the pork on all sides until it develops a brown crust. Put the cast iron skillet in the oven and cook for about 25 minutes per pound of pork. Check the temperature periodically; the pork is done when it reaches 140 degrees at the center.

Remove the pork from the cast iron skillet and cover with foil for 10-15 minutes. Slice and serve.


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