Where Is My Spoon Recipes Main Dish Beef, Pork and Lamb Cast Iron Pork Tenderloin

Cast Iron Pork Tenderloin

by Adina 07/09/2020 0 comment

sliced cast iron pork tenderloin on a black plate
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Juicy cast iron pork tenderloin, seared in the skillet and finished in the oven. This is a quick, economical, and incredibly delicious recipe.

thick slices of tenderloin on a black plate

This cast iron pork tenderloin is just amazing! It tastes so good and the meat is so juicy and tender, you will want to make it again and again. On top of that, 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 one, you will love it!

What is pork tenderloin?

The pork tenderloin also known as filet or pork tender is a long, narrow piece of meat cut from the muscle that runs alongside the backbone. It is boneless and very lean, the leanest part of the pork actually.

It should not be confused with the pork loin, the similarity in name can lead to confusion. The loin is also rather lean, but much larger. The loin is cut from the animal’s back, it can come with bones or without, and it’s very suitable to make a roast.

The tenderloin should be cooked quickly, it can be either roasted, grilled, or broiled. You can easily overcook it, resulting in a tough and tasteless piece of meat, that is why following a few simple instructions and regarding the safe internal temperature is so important.

cast iron skillet pork tenderloin piece on a plate with a fork

Why use a cast iron skillet?

A cast iron skillet is probably the best pan you could use to cook pork tenderloin. It allows you to use the best technique there is when cooking this piece of meat and that is: 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. If you don’t have one you can sear the pork in a regular skillet and heat a baking dish in the oven while you sear the meat. Transfer the meat into the baking dish and finish in the oven.

Prepare the meat

  • 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.
  • Remove the silver skin, it is tough and you will not want to chew on it. It will also shrink during cooking, making the meat look odd.
  • Start by removing any fat.
  • To remove the silverskin, place the blade of a small, narrow, sharp knife under the silver skin and cut a little piece of skin that you can hold on to.
  • Holding this piece with one hand, run the knife under the skin, working at an angle.
  • Carefully, remove the silver skin, without cutting away the meat underneath it. The skin should come away in a long strip.
removing silverskin from a piece tenderloin with a small knife
  • Season the tenderloin with a dry rub. I used a mixture of salt and pepper, sweet, hot and smoked paprika powder, garlic powder, onion powder, and dried thyme.
spice mixture for rubbing pork

How to cook?

  • Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
  • Heat the cast iron skillet on high heat. Add 1 tablespoon oil.
  • Sear the seasoned meat on all sides for about 5 minutes using tongs to turn the meat in the pan. This is where the magic happens. The so-called Maillard reaction will occur, meaning that the exterior of the meat will brown quickly without drying out. It is this reaction that imparts the meat that flavor we all love. (1,2)
  • Transfer the skillet to the hot oven and roast the pork tenderloin for about 10 minutes or until the right internal temperature is reached. (3)
  • My pork tenderloin pieces weighed 250 g/ 8.8 oz each. If your pieces are thicker increase the roasting time until the right internal temperature is reached. The pan-searing time remains the same.
  • After roasting, cover the meat loosely with a piece of aluminum foil and let it rest for 5 minutes before slicing. (4)
pan searing and roasting tenderloin

Pork tenderloin internal temperature

  • Use a meat thermometercast iron pork tenderloin, Cast Iron Pork Tenderloin to measure the internal temperature. It should be between 63 – 66 degrees Celsius/ 145 – 150 degrees Fahrenheit. (Amazon affiliate link)
  • The temperature will rise slightly after you remove the meat from the pan, so if you remove it when at 63 C/ 145 F, it will have a temperature of 65 C/ 149 F once you serve it.

What to serve with it?

So many things, practically any kind of side dish you can think of.

Some of my starchy favorites are oven-baked potato wedges, pan-fried sweet potatoes, garlic smashed potatoes. A creamy polenta mixed with cheese and freshly chopped herbs are delicious as well.

And when it comes to vegetable side dishes, I love some sauteed mushrooms, roasted broccoli or cauliflower, Brussels sprouts, or creamy spinach. Or just a simple salad with yogurt dressing or vinaigrette.

sliced meat sprinkled with parsley close up

More meat in the cast iron skillet?

Cast-Iron Chicken Breast

Cast-Iron Chicken Thighs

Parmesan Frittata

Skillet Macaroni and Cheese

Turkey Roulades

thick slices of tenderloin on a black plate

Cast Iron Pork Tenderloin

Yield: 3
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Juicy cast iron pork tenderloin, seared in the skillet and finished in the oven. This is a quick, economical and incredibly delicious recipe.

Ingredients

  • 1 pork tenderloin, about 500 g/ 1.1 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

  1. Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
  2. 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 that you can 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 cutting away the meat underneath it.
  3. Mix all the spices and rub the pork with the mixture.
  4. 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.
  5. Place the skillet into the hot oven and roast the meat for 10 minutes or until the required internal temperature of 63 – 66 degrees Celsius/ 145 – 150 degrees Fahrenheit is reached. 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.
  6. Remove the meat from the skillet, cover loosely with aluminum foil and let rest for 5 minutes before slicing and serving.
Nutrition Information:
Yield: 3 Serving Size: 1/3 of the dish
Amount Per Serving: Calories: 296Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 122mgSodium: 802mgCarbohydrates: 2gFiber: 1gSugar: 0gProtein: 44g

Nutritional information is not always accurate.

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