Skillet Roasted Pork Loin with Marigold Cream Sauce

Inspired by Day of the Dead I’ve teamed up with Smithfield Pork to bring you a skillet roasted pork loin that encompasses the flavor and colors of this beloved Mexican tradition.

Pan-seared pork tenderloin is the perfect fail-proof way to achieve a flavorful pork loin. Browned to achieved a rich crust then finished off in the oven pork loin is not only an under thirty-minute meal, it a showstopper.  Warm from the oven sliced and served with an infused marigold sauce this pork loin is the ultimate day of the dead inspired meal.

Pork tenderloin is a lean protein, so it’s crucial not to overcook it. Begin cooking the pork tenderloin in a cast iron skillet then finish it off in a pre-heated oven. This method results in a juicy, succulent tenderloin.

Be sure to evenly brown, the tenderloin on all sides, then place in oven for an additional 15-20 minutes until the meat reaches the internal temperature of 140°. Allow your tenderloin to rest while you make your sauce.

For this recipe, I have used dried marigold flowers to infuse my cream sauce. I begin the dish by sauteeing onions with butter until translucent. Next add the cream, dried marigolds and season with salt and pepper. Serve alongside a nice salad, roasted potatoes, or over rice this pork loin is a beautiful way to showcase the day of the dead flower, the marigold. The marigold adds an earthy touch to this dish.