Pork loins are a staple in our home. They are versatile and affordable. I am always looking for a new way to cook a pork loin. This recipe was another recipe a tried from Southern Living. In the past, I rarely thought of adding fresh fruit to my protein for dinner, but it is surprisingly refreshing and it adds a vibrancy to the meal.
Typically, I buy a large pork loin at the store because you get more bang for your buck. When I buy a large pork loin, I either cut the loin into smaller pieces or I break a portion of the loin down into chops. This recipe calls for the use of a large oven proof skillet. I used the largest Lodge cast iron skillet that I owned. I cut my pork into two manageable pieces for the skillet I was using then followed the recipe exactly……almost. I did cook the pork loin longer than the recipe stated because my mother convinced me I would never get a pork loin cooked in 15 minutes. I wished I had stuck with cooking it for less time.
The pork loin, despite the extra cook time, was great! This pork loin would be great if you are having company. The prep and cook time is easy and quick. One of the quickest and best pork loins that I have ever made. I tend to always cook too much when making pork loin so I always have leftovers for lunches or I shred the pork loin and simmer it in barbeque sauce. Barbeque sandwiches with leftover pork loin that has been cooked in this manner definitely give the sandwiches a unique flare (trick my mom taught me). So…this recipe is definitely one to try! Enjoy!
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