Cast Iron Pork Tenderloin

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Learn how to cook a juicy and flavorful cast iron pork tenderloin with this easy recipe! Season it up, give it a nice sear in your favorite cast iron skillet, then finish it off in the oven. The end result? A perfect golden crust on the outside and tender, juicy meat on the inside – absolutely delicious!

Sliced up cooked pork tenderloin on a wood board with a fork.

3 Reasons To Love This Recipe
Ingredient Notes
Equipment You’ll Need
How To Cook Pork Tenderloin In A Cast Iron Skillet
Use a Thermometer!
Tips For Perfect Pork Tenderloin Every Time
Make It Saucy
What To Serve With Pork Tenderloin
Storage & Reheating
FAQ
More Pork Recipes
Cast Iron Pork Tenderloin Recipe

3 Reasons To Love This Recipe

Easy pork tenderloin recipe: Ready in 30 minutes! As simple as seasoning, searing and then popping in the oven to finish roasting.
Juicy and flavorful every time: We’re going to start off by seasoning the pork tenderloin with a delicious blend of spices, sear it in a hot cast iron skillet and then transfer to the oven to finish. The finished pork tenderloin will have a flavorful, golden crust and juicy, tender goodness on the inside!
Just one pan: A cast iron skillet is oven safe so you only need one pan which means less dishes!

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Two pork tenderloin in a cast iron skillet.

Ingredient Notes

You will need the following ingredients to make this cast iron pork tenderloin recipe:

Labelled photo of ingredients to make cast iron pork tenderloin.

Pork Tenderloin: This recipe calls for two of them (about 1 pound/500g each). Make sure to buy pork tenderloin and NOT pork loin. A pork loin is a completely different cut of meat – it is larger, not as tender and would take much longer to cook through.
Seasoning: We are going to season the pork tenderloin with a mix of salt, freshly ground black pepper, garlic powder, onion powder, paprika and dried herbs of choice (e.g. thyme, oregano, rosemary).
Oil: Use a high-heat cooking oil. I like to use avocado oil since it’s a healthy oil with a neutral taste and high smoke point.

Detailed ingredient list and directions located in the recipe card below.

Equipment You’ll Need

Before we get cooking, here are two kitchen tools you’ll need:

Cast Iron Skillet: A hot cast iron skillet is ideal for searing the pork tenderloin and then transferring to the oven. This is the cast iron skillet that I use.
Digital Thermometer: A must have to achieve perfectly cooked pork tenderloin! You can check with an instant read thermometer (the Thermapen is my fave) or insert a probe alarm thermometer to leave in the pork as it cooks (I use a ChefAlarm).

How To Cook Pork Tenderloin In A Cast Iron Skillet

Let’s get started! This is such an easy pork tenderloin recipe!

STEP 1: Prep the pork tenderloin

Remove any silver skin (thin transparent or white membrane) and visible fat. Sometimes this is already done. To remove the silver skin, place the blade of a small, narrow sharp knife under the silver skin and cut a little away so that you have a piece to hold onto. Holding this piece, continue to run the knife under the silver skin to remove it without cutting away the meat. Pat the pork tenderloin dry with a paper towel.

Two trimmed pork tenderloin on a white plastic cutting board with knife.

If the tenderloins are really long, you might also prefer to cut them in half so they are easier to turn in the skillet.

STEP 2: Season the pork tenderloin

In a small bowl, stir together the salt, pepper, garlic powder, onion powder, paprika and dried herbs. Sprinkle the spice mixture all over the pork tenderloins and use your hands to rub it in.

Two seasoned pork tenderloin on a white cutting board.

STEP 3: Sear in a cast iron skillet

Heat the oil in a large cast iron skillet over medium-high heat. Add the pork tenderloins and sear until browned on all sides. This takes about 2 minutes per side.

Two pork tenderloin being seared in a cast iron skillet.

STEP 4: Roast in the oven

Transfer the cast iron skillet to a 400F/200C oven and roast the pork tenderloin until it reaches an internal temperature of 145F (63C). This can take anywhere from about 10-20 minutes.

Photo collage showing roasted pork tenderloin in a cast iron skillet and a meat thermometer taking the internal temperature.

Pro Tip

Use a Thermometer!

This is the only way to ensure perfectly cooked pork tenderloin. My favorites are the Thermapen for a quick check or the ChefAlarm which is a probe style alarm and alerts me when the meat has reached the set temperature. There are just too many variables to provide an exact roasting time for you. The thickness of pork tenderloin can vary as well as how long it took to sear and the accuracy of your oven temperature.

STEP 5: Rest and serve

Transfer the pork tenderloins to a cutting board and rest for 5-10 minutes. Slice and serve with your favorite sides and sauces.

Sliced pork tenderloin on a wood cutting board with a fork.

Tips For Perfect Pork Tenderloin Every Time

Bring to room temp first: Take the pork tenderloin out of the fridge about 20-30 minutes ahead of time to let it come to room temperature before cooking. This will allow it to cook more evenly.
Fold over tapered end: Some pieces of pork tenderloin may have a really tapered end. If yours has one, fold it over before searing so it’s about the same thickness as the rest of the tenderloin.
Sear in hot skillet: Make sure your cast iron is hot before adding the pork tenderloins. This ensures a golden crust to lock in that flavor and juiciness.
Do not overcook: Check the temperature using a meat thermometer and remove the pork tenderloin from the oven once it hits 145F. Overcooked pork tenderloin can be very dry and we don’t want that!
Let it rest: Once cooked, it’s important to let the pork tenderloin rest for 5-10 minutes before slicing. If you cut into it right away, the juices will pour out. Resting allows the juices to redistribute which results in a tender and juicy pork tenderloin.

Make It Saucy

I love to drizzle some pan gravy or a sauce over the slices of pork tenderloin. Here are a few delicious sauces to try:

Creamy Dijon Sauce

Gorgonzola Sauce

Sage Pesto

Creamy Herb Sauce or Dip

What To Serve With Pork Tenderloin

So many things – it’s so versatile! Here are a few of the many sides that pair well with pork tenderloin.

Potatoes: Roasted, mashed or any way you like them! Try these Creamy Whipped Mashed Potatoes.
Cooked Veggies: Roasted, sauteed, grilled or steamed! Broccoli, asparagus, green beans and mixed roasted veggies are some of my faves to pair with it. You might also like these Garlic Butter Green Beans or Maple Roasted Delicata Squash recipes.
Rice: Serve with some simple cooked rice or your favorite rice based recipe. Slices of pork tenderloin on top of this Creamy Pea Risotto would be fabulous!
Salad: A simple green salad or choose from one of these delicious salads like this Creamy German Cucumber Salad or this Chopped Veggie Salad.

Storage & Reheating

Storing in the fridge: Store in an airtight container in the fridge for 3-4 days.
Freezing: Once cool, place in a freezer bag or freezer-safe container and freeze for up to 3 months.
To reheat: Add the slices to a skillet over medium heat with a few teaspoons of water or broth, cover the skillet and heat until warmed through (flipping after a minute or so). Or place in a covered baking dish with a few teaspoons of water or broth to keep the moisture in and reheat in a 350F oven for about 10 minutes or until hot. You can also gently reheat in the microwave. If frozen, thaw first in the fridge overnight.

FAQ

Why use a cast iron skillet?

Cooking pork tenderloin in a cast iron skillet is the best way to achieve that golden crust and juicy center. It allows you to both sear the pork really nicely and finish roasting in the oven all in one pan! I like to use a 12 inch cast iron skillet to easily fit both pork tenderloin.

Why sear the pork tenderloin before roasting?

Two reasons! First of all, searing the pork gives you that golden crust which equals flavor and seals in the juices. As an added bonus, those little bits at the bottom of the pan after searing add major flavor to pan sauces if you choose to make one after while the pork rests. Second of all, the combination of searing and roasting results in perfectly cooked pork tenderloin. Only cooking on the stovetop would create a thicker band of overcooked pork on the outside before the center is cooked though and only roasting in the oven would result in missing out on the flavor from that golden crust and sealed in juiciness you get by pan searing first.

What to do with leftover pork tenderloin?

So many things! Make pork fried rice, quesadillas, sandwiches or add to a frittata, pasta, a salad or nourish bowl and so much more.

Can I use a different cut of pork for this recipe?

Definitely! However, the roasting time in the oven will change depending on the size of the pork. Roast until it reaches an internal temperature of 145F.

How do I know when the pork tenderloin is perfectly cooked?

Overcooked pork tenderloin can be dry since it is a lean cut of meat. The only way to guarantee perfectly cooked pork is to use a meat thermometer. The pork is ready when it reaches an internal temperature of 145F.

Is pork tenderloin the same thing as pork loin?

Nope! They are different cuts of meat. A pork loin is much larger than a pork tenderloin and therefore would also take longer to cook.

I don’t have a cast iron skillet. What can I use instead?

You could also use a large stainless steel skillet as long as it’s oven safe.

Sliced pork tenderloin in a cast iron skillet.

More Pork Recipes

Here are a few more delicious pork recipes to try!