There’s something incredibly satisfying about cooking a meal that fills your kitchen with inviting aromas and delights your taste buds. After a long day, I found myself yearning for a comforting homemade dish that would lift my spirits. That’s when I stumbled upon this Cast Iron Pork Loin with Gravy recipe—an absolute game changer!
Picture this: a succulent pork loin, its tender, juicy interior surrounded by a perfectly crusted exterior. As it sears in the skillet, the enticing scent of garlic, rosemary, and black pepper wafts through the air, setting the stage for a truly indulgent experience. Once it’s cooked to perfection, drenching it in a creamy shallot gravy transforms a simple weeknight dinner into a gourmet affair.
Best of all, this one-pan wonder not only simplifies clean-up but also packs a flavor punch that will impress family and friends alike. Trust me, this savory dish will become a staple in your meal rotation, coaxing you away from the lure of fast food and back into the warm embrace of homemade goodness. Let’s dive in!
Why is Cast Iron Pork Loin with Gravy a must-try?
Simplicity at its core: This recipe is designed for busy home cooks, needing just one pan and minimal prep time.
Herbaceous richness: The blend of garlic, rosemary, and mustard creates a flavor explosion that tantalizes your taste buds.
Comforting indulgence: Creamy shallot gravy elevates the dish, making it perfect for cozy family dinners or special occasions.
Crowd-pleaser effect: Impress your guests and family with this gourmet-quality meal that could easily grace a restaurant menu.
Versatile options: Customize your dish with different herbs or side pairings for endless variations. Whether it’s mashed potatoes or a fresh salad, you’re bound to find your favorite combination!
Cast Iron Pork Loin with Gravy Ingredients
For the Pork
- Pork Loin – Choose a well-marbled piece for the best tenderness and flavor.
- Garlic Powder – Adds depth; you can substitute with fresh minced garlic for a more intense flavor.
- Salt – Enhances overall flavor; using kosher salt provides better texture.
- Dried Rosemary – Gives a fragrant aroma; feel free to substitute with thyme.
- Cracked Black Pepper – Adds a nice kick; adjust according to your spice preference.
- Dried Thyme – Complements the pork beautifully; fresh thyme works as a great substitute.
- Avocado Oil – High smoke point oil ideal for searing; can replace with canola or vegetable oil.
For the Shallot Cream Gravy
- Butter – Adds richness to the sauce; opt for unsalted butter for better control over saltiness.
- Shallot – Base flavor of the sauce; may be swapped with onion if necessary.
- Apple Cider Vinegar – Provides acidity and balance; white wine vinegar can be a suitable substitute.
- Stone Ground Mustard – Offers a sharp, tangy note; you might prefer Dijon mustard as a substitute.
- Heavy Cream – Delivers creaminess to the sauce; half and half can be used for a lighter texture.
- Chicken Stock – Infuses depth of flavor into the gravy; vegetable stock can be a flavorful alternative.
How to Make Cast Iron Pork Loin with Gravy
-
Preheat your oven to 400°F (200°C). This ensures your cast iron skillet is hot and ready to cook the pork evenly.
-
Mix garlic powder, salt, dried rosemary, cracked black pepper, and dried thyme in a small bowl. This flavorful blend will enhance the pork’s taste beautifully.
-
Pat the pork loin dry with paper towels, then coat it thoroughly with the spice mixture. This helps create a delicious crust while cooking.
-
Heat avocado oil in a cast iron skillet over medium heat. Sear the pork loin on all sides for 2-3 minutes each, creating a golden-brown crust.
-
Transfer the skillet to the preheated oven. Cook the pork loin for about 25 minutes, or until it reaches an internal temperature of 150°F (65°C). This ensures the meat is juicy and tender.
-
Remove the pork from the skillet and cover it with foil. Allow it to rest for 10 minutes; this step keeps it moist and succulent.
-
Reduce heat to medium-low and melt the butter in the same skillet. The leftover fond adds an excellent base flavor for the gravy.
-
Sauté minced shallots for 2-3 minutes until translucent. Adding apple cider vinegar at this point will elevate the flavor—cook it for one minute.
-
Whisk in the heavy cream, chicken stock, and stone ground mustard. Simmer the mixture for 2-3 minutes until it thickens slightly, creating your creamy gravy.
-
Serve sliced pork with the shallot cream sauce drizzled on top. This not only enhances the dish’s presentation but also adds a burst of flavor.
Optional: Garnish with fresh herbs for an extra touch of color and flavor.
Exact quantities are listed in the recipe card below.
What to Serve with Cast Iron Pork Loin with Gravy?
When savoring a dish as hearty and rich as pork loin with creamy gravy, it’s essential to create a well-rounded meal that enhances those comforting flavors.
-
Creamy Mashed Potatoes: Their buttery texture pairs beautifully with the richness of the gravy, soaking up every delicious drop. A classic side that never disappoints!
-
Garlicky Green Beans: The crispness of sautéed green beans with garlic adds freshness and a lovely crunch, perfectly balancing the heaviness of the pork.
-
Roasted Root Vegetables: Carrots and potatoes caramelize beautifully, adding a sweet and earthy note to the dish. Their natural sweetness complements the savory flavors wonderfully.
-
Fresh Garden Salad: A bright salad filled with seasonal greens, cherry tomatoes, and a light vinaigrette brings a refreshing contrast to the warm, creamy elements of your meal.
-
Homemade Dinner Rolls: Soft and warm rolls are perfect for sopping up gravy. They add a comforting touch to any family dinner.
-
Crisp Coleslaw: The tangy crunch of coleslaw provides a delightful texture that helps cut through the richness of the pork loin, leaving your palate refreshed.
-
Herbed Quinoa: For a healthier twist, fluffy quinoa infused with fresh herbs offers a nutty flavor and light texture, pairing seamlessly with the rich shallot cream gravy.
-
Apple Cider: A glass of sweet apple cider captures the flavor profile of the dish while its crispness refreshes your taste buds between bites.
-
Chocolate Mousse: For dessert, a light chocolate mousse offers a smooth finish that contrasts nicely with the savory meal, leaving everyone satisfied.
Expert Tips for Cast Iron Pork Loin with Gravy
- Resting Time Matters: Allow the pork loin to rest for 10 minutes after cooking. This step ensures a juicy, tender result, preventing dryness.
- Sear, Don’t Crowd: Avoid overcrowding the skillet while searing the pork. Cook in batches if necessary to achieve that beautiful, golden crust.
- Watch the Temp: Use a meat thermometer to accurately monitor the internal temperature. Pull it from the oven at 150°F (65°C) to avoid overcooking.
- Gravy Consistency: For a richer gravy, whisk in more heavy cream as it simmers to achieve your desired thickness.
- Flavor Adjustments: Don’t hesitate to tweak the seasoning! Experiment with different herbs or additional minced garlic for varied flavors in your cast iron pork loin.
Storage Tips for Cast Iron Pork Loin with Gravy
Fridge: Store the Cast Iron Pork Loin with Gravy in an airtight container for up to 3 days to maintain its flavor and moisture.
Freezer: Freeze the sliced pork and gravy in a freezer-safe container for up to 3 months. Be sure to label the container with the date for reference.
Reheating: When you’re ready to enjoy the leftovers, thaw overnight in the fridge and reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking.
Room Temperature: Avoid leaving the pork loin at room temperature for more than 2 hours to ensure food safety.
Make Ahead Options
These Cast Iron Pork Loin with Gravy are perfect for busy home cooks looking to streamline their meal prep! You can season the pork loin up to 24 hours in advance by patting it dry, coating it with the spice mixture, and then refrigerating it (this allows the flavors to penetrate the meat). Additionally, the shallot cream gravy can be prepared and refrigerated for up to 3 days; just reheat it gently on the stove while whisking in a splash of cream to revive its richness. When ready to serve, simply sear the pork and finish cooking it in the oven as directed, ensuring a deliciously satisfying homemade meal awaits you with minimal last-minute effort!
Cast Iron Pork Loin with Gravy Variations
Feel free to elevate your dish by trying these fun and flavorful twists that will make your Cast Iron Pork Loin unforgettable!
- Lean Option: Substitute pork loin for pork tenderloin for a healthier, leaner meal without sacrificing flavor.
- Umami Boost: Add sautéed mushrooms in the shallot cream sauce for an extra layer of savory goodness that brings depth to every bite.
- Herby Twist: Use fresh sage or parsley in the spice mix instead of rosemary for a fresh, aromatic profile that brightens the dish.
- Spicy Kick: Incorporate a dash of cayenne pepper for some heat, transforming your gravy into a zesty accompaniment that ignites the senses.
- Citrus Zing: Squeeze fresh lemon juice into the shallot cream sauce for a lively burst of citrus that cuts through the richness perfectly.
- Vegetarian Delight: Replace the pork with hearty veggies like eggplant or portobello mushrooms, maintaining the cooking technique for a satisfying vegetarian version.
- Sweet Touch: Stir in a tablespoon of honey or brown sugar to the gravy for a sweet contrast that beautifully complements the savory pork.
- Nutty Flavor: Finish with a sprinkle of toasted walnuts or pecans over the sliced pork for an added crunch and rich, nutty undertones that contrast the creaminess.
Cast Iron Pork Loin with Gravy Recipe FAQs
How do I select the best pork loin?
Absolutely! When choosing a pork loin, look for a cut that has good marbling throughout. This will ensure tenderness and juiciness when cooked. A piece with a light pink color and minimal dark spots is ideal.
How should I store leftovers?
Very! Store your Cast Iron Pork Loin with Gravy in an airtight container in the refrigerator for up to 3 days. To maintain moisture, gently reheat the pork in a skillet over low heat, adding a splash of chicken stock if needed to keep it juicy.
Can I freeze this recipe?
Absolutely! You can freeze both the sliced pork and the gravy in a freezer-safe container for up to 3 months. Just make sure to label it with the date. When you’re ready to enjoy it, thaw overnight in the fridge and reheat on low heat, stirring occasionally to prevent sticking.
What should I do if my pork is dry or tough?
If your pork ends up being dry, don’t worry! Slicing it thinly against the grain and serving it with plenty of gravy can help enhance the flavor and texture. Make sure it’s properly rested after cooking; this is crucial for a juicy result. In the future, monitor the internal temperature closely—removing the pork loin from the oven at 150°F (65°C) tends to yield perfect results.
Is there a way to adapt this recipe for dietary restrictions?
Absolutely! If you’re concerned about dairy, try substituting heavy cream with coconut milk or a non-dairy cream alternative. For those who may have mustard allergies, you can skip the mustard and add additional herbs for flavor. Always feel free to experiment with fresh herbs to suit your taste while keeping the dish safe for everyone.
How do I know when my pork loin is done?
You’ll want to use a meat thermometer for the best results. Insert it into the thickest part of the pork loin, and look for an internal temperature of 150°F (65°C). When it’s done, remove it from the oven, cover with foil, and let it rest for about 10 minutes before slicing. This resting period helps to lock in the juices and set the flavors nicely.
Savory Cast Iron Pork Loin with Gravy for Comforting Dinners
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C) to ensure even cooking of the pork.
- Mix garlic powder, salt, dried rosemary, cracked black pepper, and dried thyme in a small bowl.
- Pat the pork loin dry with paper towels and coat it thoroughly with the spice mixture.
- Heat avocado oil in a cast iron skillet over medium heat and sear the pork loin on all sides for 2-3 minutes each.
- Transfer the skillet to the preheated oven. Cook the pork loin for about 25 minutes, until it reaches an internal temperature of 150°F (65°C).
- Remove the pork from the skillet and cover with foil. Allow to rest for 10 minutes.
- Reduce heat to medium-low and melt the butter in the skillet.
- Sauté minced shallots for 2-3 minutes until translucent. Add apple cider vinegar and cook for one minute.
- Whisk in heavy cream, chicken stock, and stone ground mustard. Simmer for 2-3 minutes until thickened.
- Serve sliced pork with the shallot cream sauce drizzled on top.
