Crew’s Mess: by Capt. John Wampler
Every yacht should have at least one cast iron skillet on board. Cast iron is durable, it can take a lot of abuse, and you can use metal utensils on it. Cast iron skillets are excellent for baking, making stews or excellent flapjacks. Stove top, oven, even a fire on the beach — a cast iron skillet is a versatile tool in my galley. And with proper maintenance, cast iron cookware will outlive you. I personally have cast iron that has been handed down three generations. Try that with a coated aluminum skillet.
7-oz. can chipotle peppers in adobo sauce
3/4 cup apple cider vinegar
2 Tbsp. chili pepper
1 Tbsp. kosher salt
1 Tbsp. ground cumin
1 Tbsp. dried oregano
1 Tbsp. garlic powder
1 Tbsp. course ground black pepper
2 1/2 pounds boneless pork tenderloin
1 fresh pineapple, peeled, cored and cut in 1-inch slices
In a blender or food processor, combine the first 8 ingredients and create a puree.
In a large bowl, coat the pork liberally with the puree, then pierce deeply with a meat fork. Refrigerate for two hours.
Preheat oven to 350 degrees.
Coat a large cast iron skillet with nonstick cooking spray. Arrange the pineapple evenly on the bottom. Remove pork from marinade and place on top of pineapple; discard marinade.
On the medium rack, roast the pork until a meat thermometer in the thickest part of meat reaches 145 degrees. Cover with foil and cook an additional 30 minutes.
Remove and let stand 10 minutes before serving.
Garnish with pico de gallo and roasted pineapple. Also terrific served as pork tacos.
Capt. John Wampler (www.yachtaide.com) has worked on yachts for more than 30 years. His recipes are casual enough for anyone to prepare. Comments are welcome below.