Seared Herb-Garlic Pork Loin

It’s Wednesday – Wild Card Wednesday. I’ve been known to make Breakfast for Dinner on Wild Card Wednesday. Today is also Lobster Thermidor Day and Peanut Butter Day. I have just two things to say about Lobster Thermidor. It’s delicious and a pain to make.

No, I’m not in the mood for that today. If you are, might I suggest a more traditional Lobster Thermidor made with Cognac and Gruyère Cheese. So how ‘bout Peanut Butter? For something really different, you could always cook up Asian Peanut Butter Chicken Cutlets. Yeah, that’s outside the peanut butter box so to speak.

And yet I wasn’t in the mood for peanut butter either. No, instead I wanted to pull something from the obscurity of the back of my freezer and make a Wild Card Supper filled with short cuts. For the last several weeks, when Hubby has gone over the shopping list, he’s reminded me that we have half a shelf of Hormel Tenderloins that are already flavored and just waiting to be cooked with a few delicious sides.

So welcome to today’s Wild Card Supper. Gonna say, this was delicious! Hope you enjoy.

Seared Herb-Garlic Pork Loin
2 tablespoons Butter, divided
1 tablespoon Vegetable Oil
1-1/4 lbs Hormel Herb Garlic Pork Loin
Garlic Salt to taste

Heat oven to 425-degrees. Place a cast iron skillet on the stove over medium-high heat. Melt 1 tablespoons butter with the oil, swirl to coat the pan.

Sear loin in the skillet for about 3 minutes or until bottom side is nicely browned. Turn roast, immediately remove skillet from heat. Spread remaining tablespoon butter over the top of the pork, season with a little garlic salt. Place in the oven, uncovered, to roast for about 25 minutes or until port reaches 140-degrees at the center.

Remove from oven, let rest tented in the skillet for 5 minutes. Transfer to a serving platter; slice into about 10 half-inch or so slices. Drizzle pan drippings over the sliced pork.

For a delicious supper, serve with Rice Pilaf and Green Beans.

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