Recipe by keaolyen
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!
Top Review by Catherine Keller
This was fantastic!! I'm always worried about overcooking pork tenderloins - this was amazing! The pork was perfect, the gravy was great! Thanks so much for a great recipe!!
- 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
Directions See How It's Made
- 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).