Manitoba Cedar Smoke Skillet

Introduction to Manitoba Cedar Smoke Skillet

The Manitoba Cedar Smoke Skillet is a unique culinary delight hailing from the picturesque province of Manitoba, Canada. Known for its lush landscapes and abundant natural resources, Manitoba offers a rich tradition of integrating local ingredients and methods into its cuisine. This skillet dish brings together the smokey allure of cedar wood with the hearty flavors of local produce and meats, creating a rustic yet exquisite meal that captures the essence of the great outdoors.

History of the Manitoba Cedar Smoke Skillet

Inspired by the culinary practices of Indigenous peoples in the region who have long utilized smoke and local wood as flavor enhancers, this dish is steeped in history. Traditionally, cedar has been used not only for its aromatic qualities but also for its symbiotic relationship with the other flavors, bringing a subtle smokey depth that pairs perfectly with a variety of meats and vegetables.

Ingredients

Main Ingredients

• Cedar plank for smoking
• Pork loin - 1.5 pounds
• Baby potatoes - 2 cups
• Carrots - 1 cup, chopped
• Onions - 1 large, sliced
• Garlic - 4 cloves, minced
• Green beans - 1 cup

For the Marinade

• Soy sauce - 3 tablespoons
• Maple syrup - 2 tablespoons
• Dijon mustard - 1 tablespoon
• Olive oil - 3 tablespoons
• Rosemary - 1 teaspoon, chopped
• Thyme - 1 teaspoon
• Black pepper - to taste

Preparation

Preparing the Cedar Plank

1. To prepare the cedar plank, soak it in water for at least 1 hour. This will prevent it from catching fire during the smoking process. For added flavor, consider soaking it in a mixture of water and white wine.

Marinating the Pork

1. In a large bowl, whisk together soy sauce, maple syrup, Dijon mustard, olive oil, rosemary, thyme, and black pepper.
2. Add the pork loin to the bowl, ensuring it is entirely coated with the marinade. Refrigerate for at least 4 hours, preferably overnight, allowing the flavors to permeate the meat.

Cooking Process

Preparing the Skillet

1. Preheat your oven to 375°F (190°C). Place a heavy cast-iron skillet onto the stovetop over medium-high heat.
2. Heat a tablespoon of olive oil in the skillet. Sauté the sliced onions and minced garlic until they are golden and fragrant.

Smoking and Roasting

1. Place the soaked cedar plank on the skillet, then lay the marinated pork loin on the plank.
2. Surround the pork with baby potatoes, carrots, and green beans. Drizzle any remaining marinade over the vegetables.
3. Transfer the skillet to the preheated oven, and let it roast for 40-50 minutes. Be sure to check the cooking timer to ensure accurate cooking. The internal temperature of the pork should reach 145°F (63°C).

How to Enjoy the Meal

Once cooked, remove the skillet from the oven. Allow the pork to rest for at least 5 minutes before slicing. This lets the juices redistribute throughout the meat, enhancing its flavor and tenderness.

Serve the pork, potatoes, carrots, and green beans directly from the skillet, allowing the smoky cedar aroma to contribute to the dining experience. Pair your meal with a glass of full-bodied red wine or a cold local beer to complement the smokey flavors.