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.

Cast Iron Pork Tenderloin

Description

Learn how to cook a juicy and flavorful cast iron pork tenderloin with this easy recipe!

Ingredients

Scale

2 pork tenderloins (1 pound/500g each)
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon dried herbs of choice (e.g. thyme, oregano, rosemary)
2 tablespoons avocado oil (or other high heat oil)

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Instructions

Prep: Preheat the oven to 400F (200C). Prepare the pork tenderloin by removing any silver skin and visible fat. Pat dry with a paper towel.
Season: 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.
Sear: Heat the avocado oil in a large cast iron skillet over medium-high heat. Add the pork tenderloins and sear until browned on all sides, about 2 minutes per side.
Roast: Transfer the cast iron skillet to the oven and roast the pork tenderloin until the thickest part reaches an internal temperature of 145F (63C). This can take anywhere from about 10-20 minutes (see notes).
Rest: Transfer the pork tenderloins to a cutting board and rest for 5-10 minutes.
Serve: Slice and serve with your favorite sides and sauces.

Notes

Roasting Time: 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. It’s impossible to provide an actual time since there are just too many variables. The thickness of pork tenderloin can vary as well as how long it took to sear and the accuracy of your oven temperature. Simply pull it out of the oven once it reaches an internal temperature of 145F – juicy, tender and delicious every time!
Bring to room temp first: Try to 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.
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.
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.