Gluten-Free Pork Loin Dinner in the Skillet with Brussels Sprouts and Mushrooms
Well, it’s Saturday so I have some free time. It’s nasty cold outside and I really don’t want to do anything more than stay home. So, I put together this post about a gluten-free pork loin skillet dinner made with Brussels sprouts and mushrooms.
I’ve also added the seasoning (that’s the powdery looking specks on the ingredients in the skillet). You can, of course, use your favorite seasoning for this type of dish.
This dinner is easy to make, quick to prepare and both my husband and I think that it’s delicious! Other than the seasoning and cooking oil, it only has four ingredients. That makes prep time as well as cooking a breeze. This recipe takes just about 30 minutes to prepare… Including prep time.
Here’s the recipe:
1 – 2 Tablespoons oil (I used coconut)
1 pound boneless pork loin (4 chops)
1 pound Brussels sprouts (fresh), stems trimmed, cut in half
1 medium onion, quartered
1/2 cup water, broth or stock
1 – 2 Teaspoons seasoning mix (like my mustard-garlic mix)
8 ounces mushrooms (fresh), sliced
Here’s how to prepare it
Now here’s each step that I went through to prepare this dinner…
1) Pork loin
2) Brussels sprouts
3) Mushrooms – cleaned and well-drained
4) Medium Onion – quartered
Put oil into the skillet. I decided to use coconut oil but it hasn’t yet liquefied (It’s a bit chilly in my kitchen, today)…
Coconut oil liquefies at 76 degrees F (24 C). A few minutes later it liquefied and rendered about an 16th of an inch of coconut oil in the bottom of the skillet.
I placed the four pieces of pork loin in the hot skillet like so.
And this began the browning process on the first side.
After several minutes the 1st side will be browned. Turnover the pieces of pork loin to begin browning the 2nd side.
After the 2nd side has been browned, add the veggies…
Now, add the onions and the Brussels Sprouts. Watch out for the steam and spattering which may occur.
It’s not yet time for the mushrooms to be added. They will be added a few minutes before the Pork Loin Skillet Dinner is done.
I’ve also added the seasoning (that’s the brownish, powdery looking specks on the ingredients in the skillet). You can, of course, use your favorite seasoning for this type of dish.
The spices I used are in the following picture
Here is the recipe for the spices…
Black pepper, basil, garlic salt, oregano, parsley, dry mustard, onion powder, paprika, and rosemary — about 1/8 teaspoon of each, except a little more of the garlic salt and parsley. (I make up batches of this to have on hand.)
After the Brussels Sprouts and the onion pieces have cooked down enough and are starting to look done, add the mushrooms. That should be 20 – 25 minutes after you started cooking…
If your skillet dinner is the right temperature, the mushrooms should cook down in 2 – 3 minutes with the skillet covered by its lid.
It is time to check the temperature of the pork loin. Be sure to check each piece of pork in the center. I like to overcook the pork a bit to 165F rather than the FDA recommended internal temperature for the meat (Here’s more detail on cooking temperatures).
The temperature right? If it’s not hot enough internally on the meat, cover and cook a bit longer, checking periodically, until the temperature is where it should be in each piece.
Then it’s done. But, some people like the veggies a bit softer so once you have the right internal meat temperature in the pork loin you may want to cover and cook until the vegetables are the consistency… If you think you can stop sampling the finished veggies :-)!
Now serve your 30-Minute Pork Loin Skillet Dinner.