When my grandparents died, my aunts raided my grandma’s jewelry, while my uncles made off with most of my grandpa’s University of Michigan paraphernalia. I, however, inherited my grandma’s cast iron skillet. When the weather turns cold here in the mitten, I’m always reaching for this skillet. It always makes me feel a little connection to my grandparents, even though they’re no longer here. Plus, you know, nothing beats the sear you get on meat with a cast iron skillet.
You can find a similar skillet of your own at any hardware store for under $20. Not only are they perfect for searing meat, but they work great for roasting vegetables, too. Or heck, you could even do both at once.
Mitten Crate delivered a ton of Michigan-made treats in October, including:
- Chewy’s Gourmet Bourbon Caramel Sauce
- The Twisted Pretzel Chocolate-Covered Pretzels
- Detroit Bold Coffee Co. Colombian Espresso Coffee
- Shurms Caramel Apple Candies
- Z’s Dipping and Sauces Italian Dipping Oil
- Kitchen with a Cause Love Bar Cookies
This coffee-rubbed pork tenderloin uses the Detroit Bold Coffee. I paired it with orange and honey-glazed sweet potatoes, parsnips and turnips. This is a one-skillet meal that I plan to make on the regular this winter!
Want to try a Mitten Crate of your own? Click HERE to get started, and use the code FOXES5OFF for $5 off your first month’s subscription, or use the code FOXFREESHIP for free shipping on a one-time order.
Coffee-Rubbed Pork Tenderloin with Orange Glazed Root Vegetables
- 1 pork tenderloin (about 1 pound)
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- Vegetable oil
- 3 medium parsnips, cut into 1-1/2-inch pieces
- 3 small turnips, quartered
- 2 small sweet potatoes, cut into 1-1/2-inch pieces
- 1-1/2 tablespoons ground coffee
- 1 tablespoon olive oil
- Juice of 1/2 orange (about 1/4 cup)
- 2 tablespoons honey
- Preheat oven to 400 degrees F. Rub pork with salt and pepper. Heat large cast iron or other heavy skillet over medium-high heat. Coat bottom of skillet with vegetable oil. Transfer pork to skillet; sear 10 to 12 minutes or until browned on all sides, turning every 2 to 3 minutes. Transfer pork to plate and reduce heat to medium.
- Add additional vegetable oil to skillet if necessary, then add parsnips, turnips and sweet potatoes to skillet. Cook 4 to 6 minutes or until golden brown, stirring frequently.
- Meanwhile, in small bowl, stir together coffee and olive oil. Rub mixture on all sides of pork. Transfer pork back to skillet on top of vegetables and transfer skillet to oven. Roast 16 to 18 minutes or until internal temperature of pork reaches 145 degrees F.
- When pork is done, transfer to cutting board. Stir orange juice and honey into skillet with vegetables; return vegetables to oven for 5 minutes. Slice pork and serve with vegetables.
This post was written by me on behalf of Mitten Crate, who provided me with a free box for recipe development purposes. I was not otherwise compensated for writing this post, and all opinions are 100% my own.