Cast Iron/ Cinnamon and Cumin Encrusted Pork Lion

Here is Round 2 featuring the cast iron skillet. We truly use the cast iron skillet more often then any other pan our house. It’s a universal pan that can go from as a non-stick for frying eggs to searing meat or fish- it is just a workhorse that gets the job done. The cast iron is known for its heat distribution which allows you to sear meat evenly through out the pan and not just in the hot spots. Because of its heavy dutiness, the pan doesn’t suffer from heat loss when adding any room temp or cold foods, and this allows you get the killer crust on your fish or meats.

Ok, we went with pork tenderloin for our featured dish, and as an added bonus we threw in a wonderful red wine reduction sauce.




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One response

  1. Trevor

    Hey guys!! We are going to make this one tonight. Sounds delicious! Hope this finds you well.

    May 1, 2010 at 2:08 pm

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