Pork loin, especially cooked in a cast iron skillet, is tender and flavorful. Pair it with a creamy pan sauce for the perfect accompaniment. This Cast Iron Pork Loin with Gravy is a game changing pork recipe.
I will be the first to admit, that pork hasn't always been my protein of choice. I love the versatility of chicken and beef, and always found pork to be the lesser versions of those two-- until now. I realized that the reason that I disliked it, was because I was often having it overcooked. Pork, when overcooked, becomes tough and difficult to eat. But correctly cooked pork? That's a whole other ball game.
By searing it quickly in the cast iron skillet and setting it to the side while you create a pan gravy, you get perfectly cooked pork AND perfectly seasoned sauce.
Why this creamy shallot sauce is perfect for pork?
There are a lot of ways that you could create a delicious shallot cream sauce. This one is made to accompany pork with the ingredients that are used to flavor it. Both apple and mustard are often seen paired with pork dishes, and both are included here with the addition of apple cider vinegar and ground mustard. Try pairing this pork with regular potatoes or sweet potatoes-- like these air fryer parmesan sweet potatoes! If you want a more veggie-focused side, try this Roasted Brussel Sprouts salad.
Instant Pot Rice Pilaf or Buttery Lemon Herb Rice would also be delicious!
Ingredients
- Pork loin: This is a larger, uniform cut of meat. A pork tenderloin can also be used in this recipe, but the cook time will be much faster.
- Seasonings: To season the meat, use garlic powder, salt, dried rosemary, cracked black pepper and dried thyme.
- Oil: Any neutral oil will do, like avocado oil.
- Butter: I like using butter instead of oil for the base of the sauce for a richer flavor.
- Minced shallot: Adding minced shallot to sauces if one of my favorite ways to add a subtle onion flavor.
- Apple cider vinegar: A little unconventional, but the acid in the vinegar helps to cut the rich sauce. And apple cider pairs so well with pork.
- Stone ground mustard: Mustard and pork are another complimentary flavor pairing.
- Heavy whipping cream: Just enough to make the sauce creamy. Half and half could be used for a slightly lighter sauce.
- Chicken stock: Pork stock is hard to come by, so chicken stock works as a good substitute to help thin the sauce without losing flavor.
Instructions
- Preheat oven to 400 degrees.
- In a small bowl, combine your spices (garlic powder, salt, rosemary, black pepper, and thyme).
- Pat your loin dry with paper towels, and then press spice mixture into the meat until it is fully coated.
- Heat oil in skillet on medium heat. Add in the spice coated loin. Do not touch for several minutes to allow a good crust to form. Do a ¼ turn, and allow the next side to brown. Do this with all four sides.
- Once the outside of the meat is seared, place in an oven safe dish (we are going to be using the cast iron skillet to make the sauce!) and into a preheated oven and cook until desired doneness is achieved, around 25-30 minutes.
- While the pork is cooking, it is time to make the shallot cream sauce. Use the skillet that the pork was cooking in, because it has lots of flavorful bits at the bottom.
- Reduce the heat down to medium-low, and add in butter. Once the butter has melted, add minced shallots.
- Saute for 2-3 minutes, until translucent.
- Add apple cider vinegar and cook for one minute.Add in heavy cream, chicken stock, and mustard. Whisk to combine.
- Simmer for 2-3 minutes to reduce.
- Allow cooked pork to rest for 10 minutes, and slice. Serve with shallot cream sauce.
Recipe Tips
- Allow your pork loin to sit at room temperature for 30 minutes before cooking.
- For this recipe, I cooked the meat to medium-well. I personally like medium-rare to medium. I pull it out when the internal temperature has reached somewhere between 145 and 150 degrees. This allows for the possibility of carry over cooking, without the meat getting overcooked.
More cast iron skillet recipes
- French Onion Soup Meatballs
- Mini Onion Smashburgers with Steamed Buns
- 20 Cloves Chicken
- French Onion Soup Chicken
Did you enjoy this Cast Iron Pork Loin with Gravy? I would love for you to let me know by leaving a comment and star rating. I can't wait to hear from you!
Cast Iron Pork Loin with Gravy
Ingredients
- 2 lb. pork loin
- 1 tsp. garlic powder
- 1 tsp. salt
- 1 tsp. dried rosemary
- ½ tsp. cracked black pepper
- 1 tsp. dried thyme
- 1 tbsp. avocado oil
Shallot Cream Sauce
- 2 tbsp. butter
- 1 shallot minced
- 1 tbsp. apple cider vinegar
- ½ tbsp. stone ground mustard
- ¼ cup heavy cream
- ¼ cup chicken stock
Instructions
- Preheat oven to 400 degrees.
- In a small bowl, combine your spices (garlic powder, salt, rosemary, black pepper, and thyme).
- Pat your loin dry with paper towels, and then press spice mixture into the meat until it is fully coated.
- Heat oil in skillet on medium heat. Add in the spice coated loin. Do not touch for 2-3 minutes, to allow a good crust to form. Do a ¼ turn, and allow the next side to brown. Do this with all four sides.
- Once the outside of the meat is seared, place in an oven safe dish (we are going to be using the cast iron skillet to make the sauce!) and into a preheated oven and cook until desired doneness is achieved. Around 25 minutes will get you to medium or 150 degrees.
- Using the skillet that the pork was cooking in, reduce the heat down to medium-low, and add in butter.
- Once the butter has melted, add minced shallots. Saute for 2-3 minutes, until translucent. Add apple cider vinegar and cook for one minute.
- Add in heavy cream, chicken stock, and mustard. Whisk to combine. Simmer for 2-3 minutes to reduce.
- Allow cooked pork to rest for 10 minutes, and slice. Serve with shallot cream sauce.
Donna
This looks so delicious!
Sarah
I'm so glad you think so! We loved it.