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Pork Loin using Kiawe Salt

Pork Loin using Kiawe Salt

Meats, Poultry, and Seafood

This succulent pork loin is infused with the rich, smoky flavor of Kiawe Wood Smoked Sea Salt, creating a perfect balance of savory and aromatic notes. Browned to perfection in a cast iron skillet with butter and olive oil, the pork is then roasted alongside a medley of sautéed onions, mushrooms, and garlic. The dish is finished with a flavorful sauce made from the roasted vegetables and pan drippings, resulting in a mouthwatering entrée that’s both tender and packed with depth of flavor.

Serves: 4-6

Ingredients:

  • 1 pork loin
  • 1 onion, sliced
  • 1 cup quartered mushrooms
  • 3 cloves garlic, minced
  • 2 tablespoons butter
  • 2 tablespoons extra virgin olive oil
  • Kiawe Wood Smoked Sea Salt
  • Cracked pepper
  • 1/2 cup chicken broth

Instructions:

  1. Sauté sliced onions, quartered mushrooms and minced garlic.
  2. Add equal parts butter and extra virgin olive oil in a cast iron skillet and sprinkle with Kiawe Wood Smoked Sea Salt & cracked pepper.
  3. Push the veggies to the side and brown the pork loin on all sides.
  4. Add chicken broth (1/2 cup) and roast @ 350 for about 30 minutes.
  5. Check the internal temp with a meat thermometer. Should be at least 145 degrees for rare.
  6. Rest the roast while you simmer down the veggies on the stove top, if needed, to come to a sauce consistency
  7. Taste for seasoning then slice roast and serve with the veggie sauce.
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