Pork Loin with Cherry Peppers
Pork Loin with Cherry Peppers
Ingredients
- 1 1/2 pounds pork loin, trimmed
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 cup jarred cherry peppers, sliced, with 1/4 cup of their liquid reserved
- 1/2 cup chicken broth
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F (190°C). Pat the pork loin dry with paper towels. This helps create a nice sear.
⏱️ 5 min•🌡️ 375
- 2
In a small bowl, combine the garlic powder, onion powder, dried oregano, salt, and black pepper. Rub the olive oil all over the pork loin, then generously season it with the spice mixture, ensuring it's evenly coated.
⏱️ 5 min
- 3
Heat a large oven-safe skillet (cast iron works great) over medium-high heat. Once hot, sear the pork loin on all sides until deeply golden brown, about 2-3 minutes per side. This step builds flavor and creates a crust.
⏱️ 10 min
- 4
Remove the skillet from the heat. Arrange the sliced cherry peppers around the pork loin in the skillet. Pour in the reserved cherry pepper liquid and the chicken broth.
⏱️ 3 min
- 5
Transfer the skillet to the preheated oven. Roast for 20-25 minutes, or until the internal temperature of the pork loin reaches 145°F (63°C) when measured with a meat thermometer at the thickest part.
⏱️ 25 min•🌡️ 375
- 6
Once cooked, remove the skillet from the oven. Transfer the pork loin to a cutting board, tent it loosely with foil, and let it rest for 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful pork.
⏱️ 5 min
- 7
While the pork rests, you can reduce the pan juices on the stovetop over medium heat for a few minutes if you desire a thicker sauce. Slice the pork loin into 1/2-inch thick medallions.
⏱️ 5 min
- 8
Serve the sliced pork loin with the cherry peppers and pan juices. Garnish with fresh chopped parsley.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Pork Loin with Cherry Peppers
- 1 1/2 pounds pork loin, trimmed
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 cup jarred cherry peppers, sliced, with 1/4 cup of their liquid reserved
- 1/2 cup chicken broth
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F (190°C). Pat the pork loin dry with paper towels. This helps create a nice sear.
⏱️ 5 min•🌡️ 375 - 2
In a small bowl, combine the garlic powder, onion powder, dried oregano, salt, and black pepper. Rub the olive oil all over the pork loin, then generously season it with the spice mixture, ensuring it's evenly coated.
⏱️ 5 min - 3
Heat a large oven-safe skillet (cast iron works great) over medium-high heat. Once hot, sear the pork loin on all sides until deeply golden brown, about 2-3 minutes per side. This step builds flavor and creates a crust.
⏱️ 10 min - 4
Remove the skillet from the heat. Arrange the sliced cherry peppers around the pork loin in the skillet. Pour in the reserved cherry pepper liquid and the chicken broth.
⏱️ 3 min - 5
Transfer the skillet to the preheated oven. Roast for 20-25 minutes, or until the internal temperature of the pork loin reaches 145°F (63°C) when measured with a meat thermometer at the thickest part.
⏱️ 25 min•🌡️ 375 - 6
Once cooked, remove the skillet from the oven. Transfer the pork loin to a cutting board, tent it loosely with foil, and let it rest for 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful pork.
⏱️ 5 min - 7
While the pork rests, you can reduce the pan juices on the stovetop over medium heat for a few minutes if you desire a thicker sauce. Slice the pork loin into 1/2-inch thick medallions.
⏱️ 5 min - 8
Serve the sliced pork loin with the cherry peppers and pan juices. Garnish with fresh chopped parsley.
⏱️ 2 min