Pork Sirloin in a Cast Iron Loaf Pan

If you're looking for a delicious and easy way to cook pork sirloin, this cast iron bread pan recipe is a must-try. Using a bread pan to cook the pork ensures even heat distribution, resulting in tender, juicy meat with a perfect sear. With minimal prep and just a few ingredients, this one-pan method is perfect for a satisfying weeknight dinner or a weekend feast. Whether you're new to cast iron cooking or a seasoned pro, this recipe is sure to become a favorite in your kitchen.

About 4 servings

Ingredients

• 800 – 1000 g pork sirloin or pork tenderloin
• 2 tbsp butter
• 1 tbsp cooking oil
• pinch salt
• freshly ground black pepper

Sauce

• 3 dl cream
• 1 dl creme fraiche
• 2 tbsp rowanberry jelly or blackcurrant jelly
• 2 tbsp chinese soy
• 2 tbsp beef stock
• 1/2 pinch salt

Equipment

• Cast Iron Loaf Pan
• 12" Cast Iron Skillet

Instructions

1. Set the oven to 340°F/170°C.
2. Trim of surplus fat from the sirloin.
3. Melt butter and rapeseed oil in a frying pan. Brown the meat all over.
4. In a pot whisk together all the ingredients for the sauce and bring to a simmer and stir to disolve any lumps of creme fraiche.
5. Place the piece of meat in a cast iron bread pan. Pour the sauce over and place the form in the oven for about 60 minutes or until the meat reaches an internal temperature of 158°F/70°C.
6. Take the bread pan of the oven. Lift the meat out of the mold and let it rest for a a few minutes before slicing. If you want, you can strain the sauce before serving.
7. Serve with potato gratin, boiled or pressed potatoes, sauce, rowanberry jelly and vegetables of your choice.

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