Djs Pork Loin Skillet Recipes

Steps:

• Mix the brown sugar, 2 teaspoons sea salt, paprika, cumin, 1/2 teaspoon black pepper, cayenne pepper, garlic powder, and sage in a small bowl. Pat the pork loin completely dry with paper towels. Rub the mixture onto the pork loin to coat completely.
• Pour the olive oil into a large resealable plastic bag. Add the seasoned loin to the bag and seal. Allow to marinate in the refrigerator for 24 hours, turning the bag once to assure an even flavor.
• Place the red potatoes, sweet potatoes, carrots, and onion in a large pot and cover with water. Add the 2 tablespoon salt, 1 teaspoon pepper, and cilantro to the water. Bring to a boil, reduce heat to low and allow to continue on a slow boil for 25 minutes; drain, reserving the water.
• Preheat an outdoor grill for high heat and lightly oil grate.
• Remove the pork loin from the bag. Sear on the preheated grill, 4 to 5 minutes per side; remove and set aside. Reduce grill heat to medium.
• Place a 12-inch cast-iron skillet on the grill. Lay the apple slices on the bottom of the skillet. Pour the orange juice and lemon juice into the skillet. Place the pork loin on the apples. Arrange the drained vegetables around the pork loin. Pour reserved water into the skillet to fill within 1/2 inch of top.
• Cook on grill for 1 hour, pouring more of reserved water over the pork after 30 minutes.

Steps:

• Wash Loin. Then pat dry. Place loin in bowl and completely rub with 1/2 cup olive oil and your favorite Rub. Then place loin into a sealable plastic bag for 12 hours. Refrigerate. Turn bag over after 6 hours.
• Prepare all vegetables. Place in pot and cover with water. Add seasonings and let pot come to a full boil. Then turn down heat and let simmer for 25 minutes. Save water from vegetables for basting.
• Start Outdoor Grill. When grill is hot, remove Loin from bag and sear 4 to 5 minutes on each side. Remove from heat.
• Place 12" cast iron skillet on grill. Medium heat. If a charcoal grill, use indirect heat. Place sliced apples in bottom of skillet. Pour in mixed orange juice and lemon juice. Then place seared loin on top of apples. Then arrange vegetables around and on top of loin. Pour in water from cooked vegetables. Cook for 1 hour, basting after first 30 minutes.

Steps:

• For the marinade: In a medium bowl, whisk together the Dijon mustard, grainy mustard, the zest and juice from one of the lemons, white wine, fresh thyme, and the butter. Put the pork loin directly into the mixture, smoothing it on the meat like a paste. Refrigerate.
• Preheat the oven to 350 degrees F. Heat a large skillet over high heat. Add 2 tablespoons of the olive oil. When the oil begins to smoke, remove the skillet from the direct heat. Remove the pork loin from the bowl, leaving behind any excess mustard mixture.
• Reserve the mustard mixture. Season the meat on all sides with salt and gingerly place the pork loin in the hot oil. Put the skillet back on the heat and brown the pork, without moving it around, for 3 minutes. Use a pair of kitchen tongs (or two large spoons) to gently (but firmly) rotate the pork a 1/4 turn in the oil. Repeat this process turning the pork every 3 to 4 minutes.
• Meanwhile, toss the garlic cloves, Brussels sprouts, and shallots in a bowl with the remaining olive oil, and white wine. Season with salt and the chili flakes. Place the vegetables evenly in the bottom of the roasting pan. When the pork is browned on all sides, remove it from the skillet and place it on a rack in the roasting pan. Take care to disperse the vegetables so the heat in the oven can circulate around and under the pork as it cooks. Pour any remaining marinade over the pork.
• Finishing and serving the pork: Place the roasting pan in the center of the oven and cook for 35 to 45 minutes. Test the temperature in the center of the loin.
• If underdone, cook for 5 to 10 additional minutes and test again. Remove the pork from the pan and allow it to "rest" for 10 minutes. Place the roasting pan on top of the stove. Put the heat on low and add the Sherry vinegar and the remaining lemon zest and juice. Stir to blend with the vegetables. Taste for seasoning, then sprinkle with the breadcrumbs.
• Place the pork in the center of a platter (sliced or whole) and spoon the vegetables and any cooking liquid over the top.

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).