Cast-Iron Pork tenderloin
Cast Iron Pork Tenderloin is a simple dish that is wonderfully moist and flavorful cast iron pork loin.
Servings 4 people
- 3-4 pound 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
- ½ red bell pepper diced
- ½ 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
- ½ 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.
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 145 degrees F.
Let the pork rest for 5 minutes before slicing. Serve with the potatoes and vegetables.
Don't overcook the pork. Pork is okay to have a little pink in the center.
Calories: 953kcal | Carbohydrates: 67g | Protein: 83g | Fat: 39g | Saturated Fat: 13g | Cholesterol: 258mg | Sodium: 482mg | Potassium: 2939mg | Fiber: 10g | Sugar: 11g | Vitamin A: 1225IU | Vitamin C: 152.4mg | Calcium: 91mg | Iron: 6.8mg