1 (7-ounce) can chipotle salsa (or chipotle sauce)
1 teaspoon orange zest
2 cups fresh orange juice, divided
1 teaspoon kosher salt
1⁄4 teaspoon ground black pepper
2 1⁄2 pounds pork tenderloin
1 tablespoon vegetable oil
1 orange, halved
Garnish: fresh cilantro leaves
Mix chipotle salsa, 1/2 cup of orange juice with salt and pepper in a gallon ziplock bag. Add the pork tenderloin to the marinade and refrigerate for 1 day.
Preheat oven to 400 degrees and preheat 12″ cast iron skillet, add vegetable oil and sear all sides of the pork tenderloin. Add the remaining 1 1/2 cups of orange juice to the skillet. Add 1 orange halved.
Place in the oven and cook for 20 minutes. Rotate pork tenderloin and cover the skillet top in aluminum foil. Place back in the oven and cook for another 20-30 minutes.
Slice pork in thick slices and serve with garish.
Credit: Taste of the South Cast Iron Magazine ( http://www.tasteofthesouthmagazine.com/orange-chipotle-pork-tenderloin/ )
1.Mix ingredients together and cover each fillet with mixture and wrap in aluminum foil and refrigerate for 4-5 hours.
2. Unwrap salmon and add to 13" cast iron skillet.
3. Start smoker on smoke setting and cook for 30 minutes.
4. Increase smoker setting to 225 degrees and cook for 45 to 60 minutes.
5. Serve with lemons.
1. In a 10 inch skillet over
medium heat, cook the bacon until crispy.
2. Add the onion and cook until softened- about 5 minutes.
3. Add the sweet potato and cook for another 5 minutes until the potato is warmed through.
4. Make 4 little spaces in the mixture and crack an egg into each one.
5. Cover and continue to cook until desired doneness. About 5-7 minutes for eggs that are still runny.
6. Sprinkle a little salt and pepper over each egg.
7. Serve straight from the skillet.