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Cast Iron Pork Tenderloin

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Are you wondering how to keep the “tender” in pork tenderloin while bringing out its natural flavor?

This step-by-step recipe is so easy! Below I share pictures of the process so you can cook it perfectly, even if it is your very first time.

Garlic butter pork tenderloin in a cast iron skillet, with a fork getting ready to serve a tender slice of meat.

The results produced with this garlic butter pork tenderloin recipe are as delicious as they look. Let’s get cooking!

Thick slices of pork tenderloin in a pan with cooking juices.

What is pork tenderloin?

Pork tenderloin is the long, lean muscle that runs along the backbone of the pig. Not to be confused with a pork loin roast or a bone-in pork loin roast, which is a larger and a bit less tender cut.

The tenderloin is a supporting muscle for the pig’s backbone, not a chase-intruders-out-of-the-yard muscle. Am I sounding like a parent whose curious children ask every kind of question?

If you love tenderloins, check out our venison tenderloin or elk tenderloin recipes next.

Why you will love this recipe

You will love this recipe for its simplicity. It uses just one dish! Your cast iron skillet is used for both searing and baking.

And a tip for keeping things really simple: you can serve this easy recipe right in your cast iron skillet as well.

Be careful as it is hot and should be kept away from little reaching fingers.

Thick slices of garlic butter pork tenderloin and a cast iron skillet surrounded by pan juices.

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How to make pork tenderloin in a cast iron skillet

Gather your ingredients and supplies

  • 2 1-pound pork tenderloins
  • 2 tablespoons of olive oil
  • 1 teaspoon of sea salt
  • 1/2 teaspoon of fresh cracked pepper
  • 3 tablespoons of butter, softened
  • 2 cloves of fresh minced garlic
  • 1/2 teaspoon of dried rosemary
  • 1/4 teaspoon of dried thyme leaves

Preheat your oven and prepare the herbed butter

When you are ready to start, preheat your oven to 425ยฐF.

In a ramekin, combine butter, garlic, rosemary, and thyme until well mixed. Then set it aside.

A white ramekin, with butter, garlic, rosemary, and thyme being mixed with a fork.

Season the tenderloins

Next, coat the tenderloins with salt and pepper. I’m keeping the seasoning simple at this stage because we are adding the garlic-herb butter right before baking.

Two pork tenderloin on a white plate with blue flowers, being sprinkled with salt and pepper.

Sear the meat on all sides.

Heat the olive oil in a 12″ skillet until shimmering, then sear the meat on all sides. This is quick, about one minute per side. This step sears the juices into the meat, so the results are moist and tender.

Two pork tenderloins coated in herbs are being seared in a black cast iron skillet, and one is being grasped by metal tongs.

Top with butter and bake in a hot oven.

Add the butter to the top of the tenderloins and bake in a 425ยฐF oven for 20 to 25 minutes. When the internal temperature registers 145ยฐF, the tenderloins are cooked to perfection.

As soon as I flip the meat on its final side, I add the garlic butter and put the skillet straight into the oven.

The heat retained in the cast iron pan completes the searing as you transfer it from the cooktop to the oven.

Two seasoned pork tenderloin with dollops of herbed butter along their length are sitting in a black cast iron skillet on a stove top with other cooking vessels in the background.

Serve your delicious pork tenderloin.

But first, let it rest for 5 to 10 minutes before serving. This gives you a few minutes to put the final touches on the rest of the meal.

Thick slices of seasoned pork tenderloin sit on a long white serving dish.

What to make with garlic butter pork tenderloin

You can dress this meal up or down depending on the occasion.

It is absolutely incredible with some buttery mashed potatoes and roasted vegetables. Plus, it’s quick and easy, and I know everyone will leave the table satisfied.

Or dress it up with some oven-roasted potatoes, a crisp green salad, and freshly baked bread.

Storage Instructions

Store leftovers in an airtight container for up to 4 days in the refrigerator or 3 months in the freezer. I like to cube any leftover pork tenderloin before freezing.

That way, I can quickly defrost the meat cubes to add to a quick stir fry on those days when we have a time crunch but need to fill some bellies.

FAQs

Should you sear pork tenderloin? Absolutely! It sears in the juices, so the meat comes out tender and juicy.

What is the best method of cooking pork tenderloin? I may be biased, but cooking in cast iron delivers the best results, in my experience. The one-pan transition from hot stove top to hot oven creates just-right conditions to cook this cut to perfection.

Is it better to cook pork tenderloin fast or slow? Fast, all the way! This naturally tender cut benefits from searing in its juices quickly in a hot pan and transferring to a hot oven to finish the process. Delish!

Wrapping up

If you’re looking for easy yet mouthwateringly delicious, this recipe is perfect for you.

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This dish creates gourmet tastes and smells with everyday skills and ingredients. If you are trying to up your kitchen skills, this cast iron pork tenderloin recipe is an easy win.

Let me know how this recipe worked for you. I remember how I felt when I was new to cooking. I know I really could have used a step-by-step guide like this.

Are you ready for more ways to cook pork? Try one of these next:

Pork tenderloin cut into medallions in a cast iron skillet.

Pork Tenderloin

Laura Ascher
Cooking pork tenderloin in a cast iron skillet allows you to sear the juices on the stovetop before placing the meat in a hot oven to finish cooking. The results are tender and delicious.
5 from 5 votes
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Dishes
Cuisine American
Servings 6
Calories 172 kcal

Ingredients
  

  • 2 1- pound pork tenderloins
  • 2 tablespoons of olive oil
  • 1 teaspoon of sea salt
  • 1/2 teaspoon of fresh cracked pepper
  • 3 tablespoons of grass fed butter softened
  • 2 cloves of fresh minced garlic
  • 1/2 teaspoon of dried rosemary
  • 1/4 teaspoon of dried thyme leaves

Instructions
 

  • Preheat oven to 425ยฐF.
  • In a ramekin, combine butter, garlic, rosemary, and thyme. Set aside.
  • Coat the tenderloins with salt and pepper.
  • Heat the olive oil in a 12" skillet until shimmering, then sear the meat on all
    sidesโ€”approximately one minute per side.
  • Add the butter to the top of the tenderloins and bake for 20-25 minutes or until
    the internal temperature registers 145ยฐF
  • Let it rest for 5-10 minutes before serving.

Notes

As soon as you flip the meat on the final side, you can add the garlic butter and put
it straight into the oven. The meat will sear in the hot pan as you transition from stove top to oven.
Store in an airtight container for up to 4 days in the refrigerator or 3 months in
the freezer.

Nutrition

Serving: 1ozCalories: 172kcalCarbohydrates: 1gProtein: 20gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 6gCholesterol: 60mgSodium: 413mg
Tried this recipe?Mention @castironskilletcooking on Instagram
This website provides approximate nutrition information based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands, measuring methods and portion sizes per household. We recommend running the ingredients through whichever online nutritional calculator you prefer.

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