Today I am sharing one of the most delicious ways to serve pork. Flat Iron Pork cooks up tender and juicy by first marinating it in a rich olive oil marinade, followed by searing the pork in a skillet, and then finishes the cooking process by roasting it.
I make flat iron pork year-round but in the summer, I love serving it with a garden fresh vegetable medley sautéed in garlic, fresh rosemary, and what dish would be complete without freshly grated cheese. I pulled corn and zucchini into the dish and used Parmesan to bring it all together.
|Garlic||Parmesan Cheese||Dijon Mustard|
|Pork Loin (Cow Creek Farm)|
Olive Oil Marinade:
In a large bowl combine 3 – 4 cloves of minced garlic, 2 tablespoons freshly chopped parsley, 1 sprig of chopped rosemary, 1 sprig chopped fresh thyme, 2 tablespoons Dijon mustard, and 2 tablespoons olive oil.
👩🍳TIP: I just recently started to use a garlic press. I love the process of using my knives and smashing and chopping the garlic, but sometimes it is okay to use the press. When preparing a marinade, it makes sense to squeeze all the garlic juices through the press and letting it marry with the olive oil.
Add the pork and turn to coat. Cover and refrigerate overnight, or at least 4 hours.
Flat Iron Pork:
Heat some oil in a heavy skillet. Sear the pork on both sides until you have a nice brown crust, about 5 – 8 minutes per side.
Finish cooking by roasting in a 375°F oven for 15 – 20 minutes, or to desired doneness. Cover the pan with foil about half way through the roasting process to prevent the pork from drying out. Remove from oven and let rest for 5 – 6 minutes before slicing.
👩🍳TIP: A lot of people still believe you have to cook the pink out of pork. This is more myth than fact. Some pink remaining in the center is perfectly safe. What is recommended is the center reach 140°, with a resting period after. Ground pork, however, does need to be cooked thoroughly because bacteria really loves ground meats.
Herb Veggie Medley:
Heat a skillet over medium-high heat. Drizzle some olive oil, or butter if you prefer, in bottom of skillet. Add the cut corn from 2 ears of corn, 1 diced zucchini, 1 clove of minced garlic, and 1 sprig of fresh rosemary.
Sauté for 6 – 8 minutes or until the corn is tender and slightly charred. Remove from heat and stir in 1/4 cup freshly grated Parmesan cheese.
Smoked honey complements pork beautifully and it looks pretty on the plate. I like to drizzle some on the plate before I add the pork and vegetables, but completely unnecessary. Spoon the vegetables onto half of the plate. and line the pork along the other side. Juicy, fresh, and mouth-watering good!
- 3 – 4 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 sprig rosemary, chopped
- 1 sprig thyme, chopped
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 2 pounds pork loin
- 2 ears of corn, cut from cob
- 1 zucchini, diced
- 1 clove garlic, minced
- 1 sprig of rosemary, chopped
- 1/4 cup Parmesan cheese, grated
Combine the garlic, parsley, rosemary, thyme mustard, and olive oil in a large bowl. Add the pork roast, turning to coat. Cover and refrigerate at least 4 hours, or overnight.
Preheat oven to 375°F.
Remove pork from marinade but do not discard. Heat a heavy skillet over medium-high heat. Add the pork and sear on both sides until browned.
Brush the saved olive oil marinade over the pork and place in the oven. Roast for 12 – 15 minutes, or to desired doneness.
Meanwhile make the herb veggie medley. Clean the skillet out with paper towels. Heat a tablespoon of oil. When the oil is hot, add the corn, zucchini, garlic, and rosemary to skillet. Sauté for 6 – 8 minutes or until corn starts to char. Remove from heat and stir in the Parmesan cheese.