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All » Skillet Roasted Pork Loin with Marigold Cream Sauce

Skillet Roasted Pork Loin with Marigold Cream Sauce

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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.

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Skillet Roasted Pork Loin with Marigold Cream Sauce

Author Vianney Rodriguez

Yield 4-6 Serves

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.

Ingredients

2 tbsp oil

(1) Smithfield pork loin

Salt & Pepper

2 tbsp butter

1/4 cup onions

1 tsp Salt

1 tsp Pepper

1/2 cup dried marigold leaves

1 cup cream

Instructions

Preheat a cast iron pan. Liberally season pork loin with salt and pepper. Evenly brown pork loin on all sides. Place in oven for 15-20 minutes or until the meat reaches the internal temperature of 140°. Allow your tenderloin to rest while you make your sauce. To a pan over medium-high heat add butter. Saute onion unilt light and translucent, then add salt, pepper and dried marigolds. Stir to combine, cook ove low heat for 3 minutes. Served warm over slice pork loin.

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Welcome to Sweet Life.

I'm Vianney, an Award-Winning Food Blogger, Recipe Developer and the Author of The Tex-Mex Slow Cooker and Latin Twist. Here in South Texas, we love to entertain and spend time in the company of good people. Sweet Life is a celebration of that connection and the vibrant, unique culture of South Texas.

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