Colonial-era recipe: Trapper’s pan (broiled pork loin w/apples and vegs)

Colonial-era recipe: Trapper’s pan (broiled pork loin w/apples and vegs)

hey everyone welcome back to another episode I was just thinking about doing a recipe uh that’s kind of simple using pork uh through my friend deep fried K getting getting some uh practice down and cooking pork I never was a humongo pork fan up until I really started eating it and uh So lately I’ve been trying to learn how to cook it more but I came across this recipe and it didn’t really have anything to do with cast iron cooking but uh it called for cast iron skillet so I thought I would put it up on Cast Iron cooking and so you guys but uh what we’re dealing with here is a porkloin nicely marbled some parsnip Red Onion thyme uh Rosemary uh the Butter’s going to be what we initially began the roasting process in chopped apples carrots uh garlic and uh the sauce called for um apple cider but I thought that is Apple blueberry pommegranate stuff right here would do a lot better and to deglaze it uh they called for apple cider vinegar while I’m going to use in in turn with this pomegranate blueberry here I’m going to use blueberry black vinegar from Korea which is really cool it’s got a lot of flavor to it and uh just the normal spice is so I will get cooking and let’s go ahead and see what this porkloin looks like when it goes into the oven okay first step is we’re going to sear it all the way around on medium high heat until it’s got a crispy you know crust on it and at each end salt and pepper and then it’s going to the uh extra stuff that’s going to go in around it I’m going to De glaze that and then put it in the oven okay things are coming along nicely got a real nice sear on that see if it’s time to get the end yet yeah that’s a real good sear all the way around i’ say little bit more right there okay now the the pork loin is nicely seared around all sides and is rested for a minute we’re going to and heat the pan back up add a couple tablespoons of butter and go ahead and brown this add the apples at the end okay that seems to be going nicely all the aromatics in first and we’re supposed to actually you know get some aggressive heat on here and actually Brown These necessarily cook them through that’s going to happen in the oven set on 400 that smells good already little parsnip Red Onion carrots Rosemary a couple cloves of garlic in there for good measure I was supposed to smash the garlic but you know whatever see there’s one right there there you go smash [Music] pink all Ash little bit of pepper there little bit salt keep this one handed excuse me a little bit of dried th just for that rustic flavor we wait till this is all brown up then we’ll reserve a uh little hole for it in the middle here for the Pork Lo to go and it’ll go directly under the oven 400 an indeterminate amount of time I believe it’s about an hour and 20 minutes W that smells really good that is looking just delicious already edit that out okay what we’re going to right here is go ahead and add the fork loin back to the pan we’re going to throw that in the oven at 400 convection rows well that smells good already we’re going to do that for about 35 [Music] minutes okay so I’m just letting that rest a second and then we’re going to put it over here with the uh tomato slice serve it on on its bed of apple and and carrots and parsnips and all that it’s going to be right on top of it we to slice it thin and then we’ll make the sauce [Music] [Music] smells good that is going to be a blueberry type of apple uh it’s got two matching like one’s blueberry vinegar and one’s uh blueberry pomegranate apple apple juice so going make a real nice topping here shortly after it reduces down just a tad more and there you have it that is bugging dinner tonight at Leon’s place trying to get all those colors in for you the red in the of the uh glaze sauce that I made for it but yeah that recipe looks like it turned out real good okay yeah looking real good of course yes there will be leftovers but uh you know had this single piece of meat didn’t feel like cutting it up into several but I uh sided it with a little with my favorite tomato salad and uh some corn those lovely roasted vegetables with that rich rich red deep red sauce there over it but uh yeah this recipe turned out to be definitely a uh two thumbs up so uh Here’s to You YouTube I was just sitting here enjoying my dinner and that sauce is just absolutely excellent porkloin is as you can see it’s just juicy as can be and perfectly cooked through no pink in it then I got joined by one of my favorite dinner guests and that is Alfie I don’t think I don’t think anyone really has seen him very much on my videos cuz he’s a very shy cat but not where Rose peline is concerned

Amazing recipe from our founding fathers resurrected.

“Trapper’s pan” is something you can do on the trail in a simple cast iron skillet over the campfire. The result is very flavorful, very moist pork loin in a caramelized apple and vinegar reduction sauce. The root vegetables and apples side it well. Serve with some baked bread or pears