Skillet Roast Pork Loin Recipe
This tasty pork loin roast is ideal to cook in cast iron, either a skillet in a camp oven or Dutch oven with coals.
Preparation 30 minutes
Cook 1 hour 30 minutes
Ready in 2 hours
Servings 6
Ingredients
Mustard Coated Pork Loin
- 1/2 cup dijon mustard
- 1 lemon juiced and zested
- 1 teaspoon olive oil
- 3 tablespoons fresh rosemary finely chopped
- 4 pound pork loin
Roast Vegetables
- 3 carrots
- 3 potatoes
- 12 brussels sprouts
To Cook
- 1 tablespoon olive oil
- salt to taste
Equipment
- skillet (or Dutch oven)
Directions
Mustard Coated Pork Loin
- In a small bowl, combine the dijon mustard, lemon juice, zest, olive oil, and rosemary.
- Trim any fat or silver skin from the pork loin then coat with the mustard mixture.
- Put aside for the flavors to impart and prepare the vegetables.
Roast Vegetables
- Peel then cut the carrots and potato into pieces the same size as the brussels sprouts.Tip: The vegetables being the same size allows them to cook at the same rate so there are not raw ones and overcooked ones in the same pot.
- Remove any old or damaged leaves from the brussels sprouts then with a knife square off the bottom.
To Cook
- Preheat the skillet or Dutch oven to 360 degrees F (180 degrees C).
- Sprinkle the olive oil over the bottom of the preheated skillet then add the prepared vegetables and toss or stir to cover with the oil. Sprinkle with salt.
- Place the prepared pork loin on top of the vegetables.
- Cook at 360 degrees F (180 degrees C) until the pork is at your preferred doneness, approximately 90 minutes.Tip: The skillet can be placed in any form of camp oven or if using a Dutch oven it can be cooked in it with the use of charcoal.
- Rest for 10 minutes before serving.
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