Grill Pan Pork Loins

What’s Cooking in Gail’s Kitchen? After the Holidays: Grill Pan Pork Loins! My latest kitchen essential is an enameled cast iron skinny grill that just happens to fit perfectly across two burners on my newly installed glass stovetop. As you can see, the vibrant red handles not only allow for attractive table service, but also make it easy to manage while cooking. Now I get that unique grilled taste all year long, no matter what the weather. The cast iron feature is the secret to even cooking. Plus, the nonstick finish makes cleanup a flash, in addition to enhanced seasoning qualities. I like the idea that foods, once grilled, show the little black grill marks. After all, it’s about the presentation, isn’t it? In addition, vegetables work out quite nicely. No more frustrating pieces falling through the grill grates. I can see you agree with me.

GRILL PAN PORK LOINS

Ingredients:

4 pork loins, boneless, and one-inch thick

1 tablespoon olive oil

1/8 teaspoon sea salt

1/8 teaspoon black pepper

1/8 teaspoon garlic powder

1/4 red onion, sliced

1 cup broccoli florets

1/3 cup pineapple chunks

4 fingerling potatoes, halved

Instructions:

Preheat the stovetop grill pan on medium heat setting. Brush lightly with olive oil. Sprinkle the pork loins with sea salt, black pepper, and garlic powder. Arrange on grill pan. Add red onion slices, broccoli florets, and pineapple chunks in a single layer. Pierce fingerling potatoes with a fork. Microwave on High setting for two minutes. Cut in half and add to grill pan. Cook pork loins until golden brown, about 7 minutes per side. Turn vegetables as needed to prevent scorching. When pork reaches 145° on a meat thermometer, transfer loins to a cutting board; tent with foil for 5 minutes. Turn stovetop setting to Off. Divide food into four portions. Serve warm.

Pan-Seared Tilapia

What’s Cooking in Gail’s Kitchen? Splurge-Worthy Goodness: Pan-Seared Tilapia! I don’t often “fry” foods, but once in awhile nothing else will do. The secret to pan-searing fish involves five key steps. First, make sure the skillet is nonstick or a trustworthy cast iron skillet. Secondly, choose a neutral-flavored oil which has a higher smoke point. You won’t need much, so it’s crucial to make sure the oil is not going to turn black from high heat. The third point, and this is just as important, make sure moisture is removed from the fish. If not, there is guaranteed to be steam-created soggy fish or dangerous grease splatters. Step Four: When the fish is placed in the pan, do not overcrowd it. The pieces should not touch each other at all. Finally, allow the fish to sear without moving it. This is how you get that beautiful crispy surface. Use a timer. Once the fillets are carefully flipped over, you’re almost done. By this time everyone in the house will be heading to the kitchen to discover what smells so incredibly good. Well Done, Grasshopper.

PAN-SEARED TILAPIA

Ingredients:

2 frozen tilapia fillets, thawed

1/2 tablespoon brown sugar

1/2 tablespoon chili powder

1/2 teaspoon kosher salt

1/4 teaspoon garlic powder

1/2 lime, juice and zest

2 tablespoons vegetable oil

1 pat butter, divided

Fresh dill, for garnish

Instructions:

Defrost fish fillets overnight in the refrigerator. Remove from package, pat dry with paper towels. Set aside. In a shallow dish, combine brown sugar, chili powder, kosher salt, garlic powder, and lime zest. Mix well. Warm vegetable oil in a cast iron skillet over medium-high heat. Rub both sides of each fillet with the spice mixture. Cook tilapia fillets for 4 minutes. Carefully flip them over. Squeeze lime juice over fish in pan. Divide a pat of butter over the top of each fillet. Cook 3 minutes longer, or until opaque and flaky. Transfer pan-seared tilapia fillets to a platter. Allow to rest for 5 minutes. Garnish with fresh dill. Serve immediately.