Perfectly marinated AdapTable Meals Whiskey Black Pepper Pork Loin Filet is seared in a cast iron skillet until golden brown, then roasted alongside brussels sprouts until tender and juicy. Serve with a sweet and tart whiskey cranberry glaze that is super simple to make and bursting with delicious flavor - it pairs perfectly with the pork! This dinner may look fancy, but it's easy to make and perfect for the holiday season!
This post is sponsored by AdapTable Meals, who I am so excited to partner with! Recipe, photographs, thoughts and opinions are all my own.
Is it just me or do you also often forget to marinate your pork and beef? All of a sudden it's dinner time, and I realize that I completely forgot to marinate the meat! That's why I love AdapTable Meals! They're a game changer.
All AdapTable Meals beef and pork come pre-marinated!! So it's ready right out the packaging, and oh my gosh is it good!
They have so many different marinades that are seriously perfect for any occasion! Asian grill flank steak, smokey mesquite pork roast, garlic butter beef sirloin steaks, whiskey black pepper pork loin chops, which is what I used for this recipe, and so many more!
What is a Pork Loin Filet or Pork Tenderloin?
Pork loin filet or pork tenderloin is a narrow strip of pork that is boneless and very lean.
Pork loin filet or pork tenderloin is not to be confused with a pork loin. Pork loin is also a very lean piece of pork, but much larger, and is often cooked low and slow as a roast.
Pork loin filet or pork tenderloin is intended to be cooked rather quickly over high heat, whether in the oven or on the grill. It's important not to overcook a pork loin filet or pork tenderloin, as that can result in dry, tough meat.
When cooking any meat, the best and most effective way to ensure you don't overcook the meat is to use a meat thermometer. If you don't already, trust me, you're going to want to! It's an absolute game changer.
Should I Sear Pork Tenderloin before Roasting?
Yes, I recommend searing pork before roasting!
When cast iron gets hot, it holds its temperature really well, so once you add meat to the skillet, the temperature won't drop, allowing the meat to develop a really nice, golden brown crust on the exterior of the meat. This seals in the juices and gives the meat really nice flavor.
Searing only takes about 5 minutes, and it's definitely worth it. If you use a cast iron or oven-safe skillet, then there's no need to dirty a baking pan. Simply transfer the skillet with the pork into the oven to finish cooking.
If you don't have an oven-safe skillet, then you can use any stovetop pan and transfer the pork to a baking dish to finish cooking in the oven.
- AdapTable Meals Whiskey Black Pepper Pork Loin Filet
- Brussels sprouts
- Fresh thyme
- Olive oil
- Granulated sugar
How to Cook a Pork Tenderloin in a Cast Iron Skillet.
Cast iron skillets are an excellent way to cook meat, including a pork loin filet or pork tenderloin.
Searing the pork allows you to get a nice, crusty, golden brown exterior, which helps to seal in the juices and lock in the flavor!
The great thing about a cast iron skillet is that it's safe to use on the stovetop and in the oven. So you can sear meat on the stove, then transfer the skillet, meat and all, directly into the oven without having to dirty a baking dish.
Let's talk about how to cook a pork loin filet or pork tenderloin in a cast iron skillet. Heat a cast iron skillet over medium-high heat with olive oil, then add the pork to the hot skillet. Sear the pork on all sides, flipping a few times to ensure all sides get seared, including the ends. To sear the ends, use tongs to stand up and hold the pork against the hot skillet.
Keep in mind, when searing meat in a cast iron skillet, the meat will not release from the pan (aka it will stick to the pan) until a golden brown crust forms. Once the crust forms, the meat will lift up nicely, so you can flip it over to sear the next side. If you try to lift the meat from the skillet before the crust forms, you will rip the meat, leaving meat stuck to the skillet, so be patient. If need be, you can use a flipper to get under the pork to help it release.
How Do You Know When Pork is Done?
Pork loin filets or pork tenderloin should be cooked to an internal temperature of 145-150 degrees F.
Using a meat thermometer is the best and most effective way to check if meat is finished cooking. This ensures you don't overcook the meat, resulting in dry, tough pork. To check the internal temperature of the pork, insert a meat thermometer into the thickest part of the meat.
I recommend removing the pork once it reaches 145 degrees F, as the internal temperature of the pork will continue to rise outside of the oven for 5-10 minutes after, reaching about 150 degrees F.
Alternatively, if you don't have a meat thermometer, pork is done cooking when it's no longer pink and bloody inside. The flesh of the meat should be white.
What to Serve With it.
I love to serve AdapTable Meals Whiskey Black Pepper Pork Loin Filet drizzled with homemade cranberry glaze! The tart and sweet cranberry glaze pairs perfectly with the peppery notes of the pork!
The cranberry glaze is super easy to make and is ready in less than 10 minutes. Make the glaze in the same skillet that you cooked the pork to absorb those flavors into the glaze!
To make things nice and simple, roast brussels sprouts alongside the pork and make mashed potatoes while the pork and brusssels sprouts cook! Dinner will be on the table in under an hour.
Holiday Side Dishes You'll Love!
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Whiskey Black Pepper Pork Loin Filet with Cranberry Glaze and Brussels Sprouts
- 1 AdapTable Meals® Whiskey Black Pepper Pork Loin Filet (about 1-2 pounds)
- ½ -1 pound brussels sprouts, ends removed and halved
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- optional: mashed potatoes for serving
- ½ cup whiskey
- ¾ cup water
- 1 ½ cups cranberries (about 4 ounces)
- ¼ cup granulated sugar
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 fresh sprigs of fresh thyme
- Preheat the oven to 350 degrees F.
- While the pork sears, toss the brussels sprouts with 1 tablespoon olive oil, salt and pepper.
- Once the pork is seared on all sides, arrange the brussels sprouts around the pork. Roast uncovered in the oven for about 30-40 minutes, or until the internal temperature of the pork reaches 145 degrees F and the brussels sprouts are tender.
- Once done, remove the pork to a cutting board and transfer the brussels sprouts to a serving dish.
- Place the same skillet on the stove over medium-high heat and add the whiskey to deglaze the skillet. Let the whiskey simmer for 2-3 minutes, or until reduced by half.
- Add the remaining cranberry glaze ingredients and simmer over medium heat until the glaze is thickened and the cranberries burst, about 3-5 minutes. Remove the thyme sprigs before serving.
- Slice the pork and drizzle with cranberry glaze. Serve with the roasted brussels sprouts and mashed potatoes.
This recipe was created in partnership with AdapTable Meals. Thank you for supporting brands that I love, which make Modern Farmhouse Eats possible. Learn more about AdapTable Meals by visiting their website or find them on Instagram, Facebook and Pinterest.