Cast Iron Pork Tenderloin (Honey Balsamic Glaze)
This cast iron skillet pork tenderloin is one of those truly easy dinners that looks and tastes special but takes hardly any time. A golden crust from a hot skillet, a super delicious glaze, and only one pan to wash at the end. Amen.
Cast Iron Skillet Pork Tenderloin
Equipment
- 12-inch cast iron skillet
- Meat thermometer
- Tongs
- small bowl (for mixing spice rub)
- Whisk (for sauce)
- Paper Towels (for drying the pork tenderloin)
Ingredients
- 2 1-pound pork tenderloins
- 1 tablespoon olive oil
Spice Rub
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoons paprika
- 2 teaspoons dried rosemary
- 1 teaspoon granulated garlic
Sauce
- 3 cloves minced garlic
- 3 tablespoons honey
- 1 tablespoon balsamic vinegar
- 1½ teaspoons Dijon mustard
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Instructions
- Preheat the oven. Preheat your oven to 400°F.
- Prepare the pork tenderloins. Pat the pork tenderloins dry using paper towels to remove excess moisture and get a nice searing crust. Combine the salt, black pepper, paprika, dried rosemary, and granulated garlic in a small bowl. Rub this spice mixture evenly over the tenderloins, ensuring they are thoroughly coated.
- Sear the pork tenderloins. Heat a 12-inch cast iron skillet over medium-high heat until it’s hot and just starting to smoke. Then, add the olive oil and carefully place the pork tenderloins in the skillet. Sear the tenderloins on all sides for 1-2 minutes per side until they develop a deep golden-brown crust. Try not to move the tenderloins too much to allow proper browning.
- Roast the pork tenderloins. Transfer the skillet directly into the preheated oven. Roast the tenderloins for 15 minutes.
- Make the sauce. While the pork is roasting, mix the minced garlic, honey, balsamic vinegar, and Dijon mustard in a small bowl to create the sauce.
- Brush with sauce and finish roasting. After 15 minutes, remove the skillet from the oven (use oven mitts!) and generously brush the tenderloins with the sauce on all sides. Return the skillet to the oven and roast for 5-10 minutes, or until the internal temperature of the tenderloins reaches 145°F when checked with a meat thermometer inserted into the thickest part.
- Let the pork rest. Remove the skillet from the oven and let the pork tenderloins rest in the pan for at least 10 minutes to allow the juices to redistribute throughout the meat, ensuring every slice is juicy and flavorful.
- Serve. Slice the tenderloins and serve with extra sauce and pan drippings from the skillet. Enjoy!
Notes
Nutrition
I often lean on this recipe, especially when my days are packed. It’s super easy and fast, but it feels like you’re eating something special. It’s perfect for those evenings when you want something nice but don’t want to make a big fuss.
You hardly need to prep, and you only use one pan, so cleaning up afterward is easy.
Key Ingredients and Tools
Cast iron skillet: It gives the pork a perfect golden-brown crust because it can maintain heat well. If you love cooking with cast iron, don’t miss these cast iron skillet pork chops.
Honey: It adds a bit of sweetness that you’l love.
Balsamic vinegar: Try to find a thick, aged balsamic for a stronger flavor. There’s no real good substitute for this ingredient.
Olive oil: Any mild cooking oil, like vegetable or avocado oil, can be a substitute if you’re missing olive oil.
Dried rosemary: If you don’t have it, you can use fresh rosemary or thyme as a substitute for a similar flavor.
I know that once you try this it will earn a spot in your recipe book. Yes it’s easy, but it’s also truly good! Enjoy.
By Katie Shaw
Katie shares simple, reliable recipes from her home in Virginia, where she lives with her husband, three daughters, a chocolate lab, and over thirty chickens.
Tasty and easy!
Tasty but pretty dry. I will try lowering the temperature and time a bit next time.
Very dry. Followed recipe. The outside looked marvelous.
Should I have covered it when resting too seal in the juices?
No I never cover it while resting. The only thing I can thing is what your tenderloins were too small or or you extended the cooking time. I’ve never had these come out dry! No sure what happened with yours 🙁
Would it be possible to sear the pork tenderloins on the outside gas grill in a cast iron pan then into house oven to prevent the smoke and grease stove top while entertaining 12 guests? Or do you have any other suggestions?
cindy that would work just fine! for 12 guests you’ll want to double or triple the recipe btw. 🙂
This recipe was so easy and delicious. I’ve only ever made pulled pork in the crockpot. Making this again for dinner!
Thank you Sabrina! I’m so glad you enjoyed it! 🙂
I made this recipe and it was so easy. I was specifically looking for a recipe on how to use my new cast iron pan and it worked out perfectly. I like my meat well done so I added 5 minutes extra baking time to each of the instructions and it was perfect. Worthy of serving to company.
So glad you liked it Susan! We make it allllll the time exactly because it’s so easy!