Last Updated on 08/06/2024 by Adina
This juicy cast-iron pork tenderloin is seared in the skillet and finished in the oven. This is a quick, economical, and incredibly delicious recipe.
This cast-iron pork tenderloin is just amazing! It tastes so good, and the meat is so juicy and tender that you will want to make it again and again. Not only is this a perfect recipe for any day of the week, but it also looks and tastes good enough to serve to guests or to cook for any kind of celebration.
And if you like pork tenderloin, try this tender Pistachio-Crusted Pork Tenderloin; you will love it! Check the Apricot Glazed Pork Tenderloin, too.
Featured comment:
Joree Brownlow: "This was fantastic. Best ever."
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Recipe ingredients
The pork tenderloin, also called filet or pork tender, is a long, lean, boneless cut from the muscle along the backbone, making it the leanest part of pork. Don’t confuse it with pork loin, which is larger, sometimes bone-in, and better suited for roasting.
Tenderloin cooks quickly and can be roasted, grilled, or broiled, but overcooking will make it tough. Following a few simple steps and watching the internal temperature helps keep it tender and flavorful.
Otherwise, you will only need the seasoning and a cast-iron skillet. You can use the spices suggested below or your favorite seasoning. Try the Pork Roast Seasoning or the Dry Rub for Country-Style Ribs.
See the recipe card for full information on ingredients and quantities.
Why should you use a cast iron skillet?
A cast-iron skillet is probably the best pan for cooking pork tenderloin. It allows you to use the best technique: searing it in the pan at high temperature and finishing it in the oven.
The browning in the skillet adds lots of flavor, while the oven-roasting process ensures that the meat is properly cooked inside without becoming dry.
A cast-iron skillet is oven-safe as well, so you will only need one pan.
Use the skillet to make Cast-Iron Chicken Breast or Cast-Iron Skillet Shepherd's Pie, too.
If you don't have one, sear the pork in a regular skillet and heat a baking dish in the oven while you sear the meat. Transfer the meat to the baking dish and finish in the oven.
How to cook pork tenderloin in a cast-iron skillet?
Prepare the tenderloin
- Cut it in half: I prefer to cut the long tenderloin in half. Two pieces fit better and are easier to turn in the skillet than one large piece.
Step #1: Remove excess fat if necessary.
Step #2: To remove the silverskin, slide the blade of a small, sharp knife under the skin and cut a small section that you can grip. Holding this piece with one hand, run the knife beneath the skin, working at an angle. Carefully remove the silverskin without cutting into the meat. The skin should peel off in one long strip.
Step #3: Mix the spices in a small bowl.
Step #4: Rub the tenderloin with the seasoning.
Cook the pork tenderloin
Step #5: Sear the seasoned meat. This creates the Maillard reaction, which browns the meat quickly while keeping it juicy.
Step #6: Sear on the other side as well.
Step #7: Transfer the skillet to the hot oven and roast the pork tenderloin for about 10 minutes or until the right internal temperature is reached.
Step #8: Cover the meat loosely with a piece of aluminum foil and let it rest for 5 minutes before slicing.
My pork tenderloin pieces weighed 9 oz each/ 250 g. If your pieces are thicker, increase the roasting time until the right internal temperature is reached. The pan-searing time remains the same.
Pork tenderloin internal temperature
Measure the internal temperature using a meat thermometer (the Amazon link opens in a new tab). It should be between 145°F 150°F/ 63-66°C.
The temperature will rise slightly after you remove the meat from the pan, so if you remove it at 145°F/ 63°C, it will be 149°F/ 65°C once you serve it.
According to the USDA (the link opens in a new tab), pork is considered safe to eat when its internal temperature is 145°F/ 63°C. At this point, it will be medium-rare and quite pink. Don’t overcook the pork for fear it might not be safely cooked.
Store and reheat
Refrigerate the cast-iron pork tenderloin in an airtight container for about 3 days.
Freeze the slices in an airtight container or freezer bag for up to 3 months. Defrost in the fridge and reheat before serving.
Reheat in the microwave: It works, but the meat will be slightly overcooked once reheated.
Reheat on the stovetop: Heat a little oil in a pan and flip the slices for a few minutes until hot.
Reheat in the oven: Wrap the slices in aluminum foil and reheat at 350°F/ 180°C until hot.
What to serve with it?
Recipe
Cast Iron Pork Tenderloin
Ingredients
- 1 pork tenderloin about 500 g/ 1 lb
- 1 teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- 1 teaspoon sweet paprika powder
- ¼ teaspoon hot paprika powder
- ½ teaspoon smoked paprika powder
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon dried thyme
- 1 tablespoon vegetable oil
- 1 rosemary sprig optional
Instructions
- Preheat the oven to 400°F/ 200°C.
- Remove silverskin: Cut the tenderloin into two equal pieces. Remove the fat and the silverskin using a small, sharp knife. Place the blade under the silverskin and cut a little piece of skin to hold on to. Holding this piece with one hand, run the knife under the skin, working at an angle. Remove the skin in a long strip without removing the meat underneath it.1 pork tenderloin
- Season: Mix all the spices and rub the pork with the mixture.1 teaspoon fine sea salt + ¼ teaspoon ground black pepper + 1 teaspoon sweet paprika powder + ¼ teaspoon hot paprika powder + ½ teaspoon smoked paprika powder + 1 teaspoon garlic powder + ½ teaspoon onion powder + 1 teaspoon dried thyme
- Sear: Heat a large cast iron skillet on high heat. Add the oil, the two tenderloin pieces, and the rosemary sprig. Sear on all sides for about 5 minutes, turning the meat regularly using tongs.1 tablespoon vegetable oil + 1 rosemary sprig
- Roast: Place the skillet into the hot oven and roast the meat for 10 minutes or until the required internal temperature of 145–150°F/ 63-66°C (Note). If the pieces of pork you are using are larger and thus thicker, you might need to increase the roasting time to achieve this temperature.
- Rest: Remove the meat from the skillet, cover loosely with aluminum foil and let rest for 5 minutes before slicing and serving.
Eve Kemp says
The best ever!!!
Joree Brownlow says
This was fantastic. Best ever.
Adina says
I am so happy to hear it! Thank you for the feedback!
Ejd says
The pork was delicious and very tender. Will definitely make again. Might want to reduce the salt just a bit.
Adina says
So glad to hear it. Some salt types are more potent than others, it's always better to use to taste.