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Creole Pork Loin & Pan-Fried Cinnamon Apples

Creole Pork Loin with Fried Cinnamon ApplesI bought a pork loin and was looking for something fast and easy (but still tasty) to make with it for dinner.  I had also recently bought some Emeril’s Essence Creole Seasoning.  You can find a recipe for it here if you want to make it yourself instead of buying it.  I will probably make my own in the future, but just bought this on a whim when I saw it in the spice section.

I also had some apples that I needed to use and apples go with pork, right?  We filled out the meal with a side of steamed cauliflower, broccoli, and baby-cut carrots.

So, this is what I made…

 

Creole Pork Loin

  • Pork loin (mine was 1.4 lbs)

    Creole Pork Loin searing in skillet

    Creole Pork Loin searing in skillet

  • 1-2 Tbsp coconut oil (or whatever oil you prefer)
  • Emeril’s Essence (recipe for making your own)
  • 1 Tbsp liquid for deglazing pan (wine, water, gin, broth, orange juice, apple juice, etc.)
  • 2 Tbsp of heavy cream or half/half

Preheat oven to 375 degrees F.  Trim the pork loin of any excess fat and silver skin.  Sprinkle pork loin with spice mixture and press it on.  Heat oil in a cast iron skillet or other oven safe pan.   Sear pork loin on all sides in skillet on stove top. Put skillet in oven and bake for 10-20 minutes depending on the thickness of your pork loin.  What I can find online indicates that the internal temperature of the pork should be 150°F to 155°F when it is done.

Remove from oven, take pork out of pan and place on plate to rest.  Place skillet back on the stove top over medium heat and use your preferred liquid to deglaze pan.  Then, add cream and let sauce thicken slightly while you stir.  After pork has rested for 10 minutes, slice it and serve with the cream sauce on the side or on top.  It doesn’t make a LOT of sauce, but the flavor is very intense, so you don’t need much.

Pan-Fried Cinnamon Apples

  • 4 small apples, quartered, cored, and sliced

    Cinnamon Apples in pan

    Cinnamon Apples in pan

  • 1 Tbsp butter
  • 1/4 tsp cinnamon
  • 1 tsp honey

Prepare apples.  Melt butter in a frying pan and then sauté the apples in the butter until they start to soften.  Sprinkle on cinnamon and honey.  Continue to cook until soft, but nor mushy.  Serve warm.

There was no pork or apples leftovers…both were loved by all the kids.  They did eat their veggie too.  🙂

– Stacey

Creole Pork Loin, Pan-Fried Cinnamon Apples and Veggie Blend

Creole Pork Loin, Pan-Fried Cinnamon Apples and Veggie Blend

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About feedingmytribe

Mom to four 10-year-olds. Trying to find my way through the confusing world of food and nutrition to provide my girls with a healthy start in life.

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