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.

iron skillet with garlic, rosemary, and pork tenderloin.

Cast Iron Skillet Pork Tenderloin

Juicy, flavorful, and with perfect browned crust, this is the best pork tenderloin recipe you'll ever try.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Serving Size 6 people

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.
    dry rub on meat.
  • 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!
    finished dish with whole clove of garlic.

Notes

Before cooking, remove the pork tenderloin’s thin, hard layer by cutting it off.  This part won’t soften when you cook it and might make the meat tough to chew.
Since this recipe doesn’t use many ingredients, choosing a high-quality olive oil can help make the pork taste better, mainly when browning it.
Keep the sauce warm on a low flame while the pork is in the oven.  This helps the sauce stick better and soak into the meat when you apply it.
When you’re ready to cut the pork, slice it against the meat fibers.  This makes sure each piece is more tender and easier to eat.
Don’t hesitate to change the seasoning mix to match what you like.  For some spice, throw in some cayenne, or use thyme or oregano instead of rosemary for a different flavor.
If you love your food with lots of sauce, make extra honey-balsamic sauce.  It tastes great on the sliced pork and sides like veggies or potatoes.
Calories: 151kcal | Carbohydrates: 10g | Protein: 16g | Fat: 5g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 0.2mg | Sodium: 403mg | Potassium: 26mg | Fiber: 0.3g | Sugar: 9g | Vitamin A: 55IU | Vitamin C: 2mg | Calcium: 5mg | Iron: 0.2mg

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.

close up of sliced pork tenderloin in skillet.

Tenderloin Tips

  • Before you start cooking, pull the pork tenderloin out of the fridge and leave it out for 20-30 minutes.
  • Dry the pork well with paper towels to help it sear better.
  • Your skillet should be really hot before you put the pork in.
  • Use a meat thermometer to know when it’s done, which is at 145°F. This way, you’ll make sure it’s cooked just right – juicy and not dry. Don’t overcook!
  • After it’s cooked, let the pork rest for 10 minutes

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.

ingredients on marble counter.

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.

Serving and Storage Suggestions

I like to serve this with roasted broccoli, homemade French bread, and scalloped white cheddar potatoes,

Store any leftovers in an airtight container. They will keep well in the fridge for up to 3 days.

Freezing: If you want to freeze the pork, slice it first and then place the slices in an airtight container or freezer bag. It will freeze well for up to 3 months.

When you’re ready to eat it, thaw the pork in the fridge overnight. Reheat in the oven at 300°F, covering with foil to prevent it from drying out. The sauce may change the texture after freezing, so it’s best to make a fresh batch if possible when reheating.

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.

drizzling sauce over sliced pork.
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By Katie Shaw

Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.

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Recipe Rating




10 Comments

  3. Very dry. Followed recipe. The outside looked marvelous.
    Should I have covered it when resting too seal in the juices?

    Reply

    1. 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 🙁

      Reply

  4. 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?

    Reply

      1. 5 stars
        This recipe was so easy and delicious. I’ve only ever made pulled pork in the crockpot. Making this again for dinner!

  5. 5 stars
    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.

    Reply