Blackened Pan Seared Pork Loin

The blackened pan seared pork loin recipe has roots to Louisiana, it is a mild blend of dried herbs and spices. The meat is coated in melted butter, we all know butter makes everything wonderful, and then coated with the blackened spice blends. The blends can differ from kitchen to kitchen.

Dinner in under 30 minutes with a nice pork loin filet coated in a blackened spice blend. Quick and savory is what we craved for dinner and this recipe fit our cravings. We had a busy day enjoying the 15-foot beautiful waves crashing on the shores of local beaches. After admiring the beauty of the ocean, we stopped at the house for a quick lunch. Then we headed out again to pick up a few groceries, so a fast flavorful dinner was made.

This recipe is not spicey. The spice blend is a nice mild blackening blend that will crust the meat for that perfect moist pork loin. If you want more heat increase the Cheyenne pepper.

Ingredients Needed for Blackened Pan Seared Pork Loin

  • Pork Loin Filets- 2 loins filets cut 2 inches thick. See notes on recipe card.
  • 1 Tbsp Paprika
  • 2 tsp Salt
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • ¼ tsp Cayenne Pepper
  • 2 tsp Black Pepper
  • 1 tsp Thyme Leaves
  • ½ tsp Oregano Leaves
  • 1 tsp Cumin
  • 2 Tbsp Butter
  • Blue Cheese Crumbles, optional

Mix up the Blackened Seasoning

1.Gather your spices and mix in s small sealable container. I like to store my spice blends in small 4 oz mason jars but any container you can on hand will work. Put the lid on your container and shake, shake, shake the spices until all are blended well. Label your spice blend.

Blackened Pan Seared Pork Loin cooking Directions.

1.Melt 2 Tbsp of butter in a bowl large enough to coat your pork filets.

2. Heat up a couple tablespoons of bacon fat. If you do not save your bacon drippings, vegetable oil or any oil you use that can take high heat will do the job. You want to heat the oil on medium high to high heat to get the pan very hot before adding your blackened pork loin filets.

3.Coat the filets in the melted butter, then thickly cover your meat with the spice blend.

4.Put your coated loin filets in the hot pan and turn the heat down to medium.

5. Cook for 3-5 minutes per side, do not flip for at least 3 to 5 minutes, you want the spices to crust and blacken.

6. After flipping, insert a meat thermometer and bring the center 140 to 160 degrees F. If you like blue cheese crumbles, top the filets now. If you don’t like blue cheese, just skip this ingredient.

You are all done now just plate and tent with a foil tent for 5 minutes as this will increase the internal temperature of the meat without drying it out. I also made sauteed mushroom and spinach this evening which was also fast and tasty side that paired perfect with the blackened pork loin filets.

What to serve with Blackened Pan Seared Pork Loin?

We enjoyed our Sauteed Spinach, Mushrooms and Garlic recipe with this pork dish.

Mashed potatoes, sweet potato with a cinnamon, brown sugar butter, roasted green beans, asparagus or just a simple salad will all be delicious with this entree. Have a sweet tooth, this recipe is easy and so good.

Can Pork be pink in the center?

The answer is yes. It is perfectly safe to eat pink pork. Pork needs to have a minimum internal temperature of 140 degrees F. We like to cook it to 145 degrees and let it rest for about 5 minutes before serving.

Storing Leftovers

The U.S. Department of Agriculture or USDA recommends cooked pork be consumed within 3-4 days when stored in the refrigerator at 40 degrees F or less.  This recipe also freezes well also.

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Blackened Pan Seared Pork Loin


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  • Author: Tammy
  • Total Time: 15
  • Yield: 2 1x

Description

Blackened pork loin with crumbled blue cheese is fast, savory and comes together in under 30 minutes. 


Ingredients

Scale

Pork Loin Filets

1 Tbsp Paprika

2 tsp Salt

1 tsp Garlic Powder

1 tsp Onion Powder

1/4 tsp Cayenne Pepper

2 tsp Black Pepper

1 tsp Thyme Leaves

1/2 tsp Oregano Leaves

1 tsp Cumin

2 Tbsp Butter

Blue Cheese Crumbles, optional


Instructions

1.Gather your spices and mix in s small sealable container, I like to store my spice blends in small 4 oz mason jars but any container you can on hand will work, just make sure to label your spice blend.

2.Melt 2 Tbsp of butter in a bowl large enough to coat your pork filets.

3. Heat up a couple tablespoons of bacon fat, if you do not save your bacon drippings, vegetable oil or any oil you use that can take high heat will do the job. You want to heat the oil on medium high to high heat to get the pan very hot before adding your blackened pork loin filets.

4.Coat the filets in the melted butter, then thickly cover your meat with the spice blend.

5.Put your coated loin filets in the hot pan and turn the heat down to medium. 

6. Cook for 3-5 minutes per side, do not flip for at least 3 to 5 minutes, you want the spices to crust and blacken. 

7. After flipping, insert a meat thermometer and bring the center 140 to 160 degrees F. If you like blue cheese crumbles, top the filets now, if you don’t, the blackened pork loin filets will still be delicious. 

You are all done now just plate and enjoy! I also made sauteed mushroom and spinach this evening which was also fast and tasty side that paired perfect with the blackened pork loin filets.

Notes

The Spice mix will cover around 6 filets as written. If you are cooking for more than two people just increase the butter that you melt, the 2 Tablespoons will coat 4 Filet so just melt another tablespoon if cooking 6 Loin filets. 

  • Prep Time: 5 min
  • Cook Time: 10
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Creole

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