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I used Smithfield® Marinated Fresh Pork to create my Cast-iron Pork tenderloin. I’ve become obsessed with everything cast-iron. Really. If you’ve never worked with cast-iron, pick up a skillet today. Smithfield® Marinated Fresh Pork tenderloins cook to perfection in them!
I’m just a normal person. Our household is insane on any weekly basis. Really, I’m just like you, working in an average, simple home kitchen. Nothing fancy. Just a few cast-iron skillets, normal cookware and utensils. We love fresh pork in our house, probably because I was raised on a small farm that produced pork. My parents still raise hogs in Connecticut. But now that my husband and I are raising our kids in North Carolina we love that we can purchase pork that tastes just like it was from the farm where I grew up.
Smithfield Marinated Fresh Pork is a perfect and easy meal solution for any night of the week. Dinner with Smithfield® is Real Flavor, Real Fast, ready in 30 minutes or less! That’s great for our crazy family, because we still want to create tasty, home-cooked meals- but create those meals quickly, leaving time for homework, a trip to the barn, baseball practice and whatever else we have going on. Smithfield Marinated Fresh Pork can be easily prepared in a variety of ways including, grilled, roasted, sautéed or in a slow cooker. I love that I don’t have to turn to less-flavorful options when in a rush to get dinner on the table! The new roasts are perfect for slow cookers – set it and forget it!
For someone who usually makes all her own marinates, this saves me tons of time on busier nights. When you head to Walmart to shop this week, don’t forget you can save $1 off of 1 on NEW Marinated products. They are already marinated (making my life a tad easier) and with several options for incredible flavors. For the recipe I created, I used their Hardwood Smoked Bacon & Cracked Black Pepper Tenderloin variety. But there are so many wonderful marinates to choose from.Cut up your bacon into small pieces and brown in the cast-iron skillet in one tablespoon of extra virgin olive oil. Push the bacon around occasionally with a wooden spoon. While it browns, prep your sweet bell peppers and onion. Cut the baby potatoes in quarters. Once your bacon is browned, add the onions, sweet bell peppers and potato pieces. Drizzle with honey, season with salt, pepper, ground mustard, smoked paprika, powdered onion and garlic. Heat over medium to high heat for about 10 minutes, on the stove top and stir with a wooden spoon, coating everything well. Then finish in a preheated 450 degree F oven for 20-25 minutes, until your potatoes are tender. About 15 minutes before the Farmhouse Skillet potatoes are ready, toss in halved brussel sprouts.
Working brussel sprouts into the potatoes is a great way to get your kids to eat more vegetables. During our growing season, we harvest many green and yellow wax beans, snap off the stems and freeze. So when we need something quick for vegetables to pair with a dinner, they’re a snap to heat up. Just place about 1-inch of water in a saucepan, boil and add the green beans. Cook for 5-8 minutes, drain the water. Add a tablespoon of butter, salt and pepper to taste and voila!
Don’t forget to re-purpose this yummy pork tenderloin for lunch the next day! Make yourself a garden salad, toss in some blue cheese crumbles and drizzle with honey balsamic dressing. Heat the pork up and toss on top of your salad. Yum! If you’re not a huge salad fan, make some caramelized onions and mushrooms. Place the reheated pork on a toasted sub roll, shredded cheese and those onions and mushrooms, to create one delicious sandwich! Perfect for football Sunday too! Let me know how it comes out and what creative dishes you make!
Cast-iron Pork tenderloin
- 3-4 pound Smithfield® Marinated Fresh Pork tenderloin cut into 3 pieces
- 1-2 tablespoons extra virgin olive oil
- Farmhouse skillet potatoes:
- 15-18 baby potatoes mix of yellow and red
- 6-8 slices bacon cut up
- 1 tablespoon extra virgin olive oil
- 2 tablespoons butter
- 1/2 red bell pepper diced
- 1/2 yellow bell pepper diced
- 1 small yellow onion diced
- 12 brussel sprouts cut in half
- 1 tablespoon honey
- 2 tablespoons balsamic vinegar
- 2 teaspoons dry mustard
- 1 teaspoon garlic powder
- 2 teaspoons onion powder
- 1/2 teaspoon smoked paprika
- Salt and ground pepper to taste
In a 10 to 12-inch cast-iron skillet, over medium heat brown the bacon in olive oil. Stir occasionally with a wooden spoon.
While the bacon is browning, prepare the bell peppers, onion and baby potatoes. Preheat the oven to 450 degrees F.
Once the bacon is browned, toss in the bell peppers, onion and baby potatoes. Sprinkle with seasonings, honey, balsamic vinegar and toss in the butter. Cook on the stove top over medium to high heat for about 10 minutes, stirring occasionally with a wooden spoon.. Then finish in the oven for about 20-25 minutes.
For the pork tenderloin:
Heat 1-2 tablespoons of olive oil in a 9-inch cast-iron skillet, over medium to high heat. Brown the pork tenderloin pieces on each side. Place the entire skillet in the preheated oven (450 degrees F) for about 20-22 minutes, or until the pork has reached an internal temperature of 160 degrees F.
Let the pork rest for 5 minutes before slicing. Place with the potatoes and enjoy.
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