Cast Iron Pork Tenderloin

4.65 from 62 votes

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

Prep Time10

Cook Time15

Total Time25

Course: Meat Recipes

Cuisine: American

Servings:

Calories: 296kcal

Author: Adina

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

Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
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.

Notes

According to USDA (link opens in a new tab), pork is considered safe to eat when it has an internal temperature of 145°F/ 63°C. At this point, it will be medium-rare and quite pink. Don’t overcook the pork out of fear it might not be safely cooked.

Nutrition