Cast Iron Pork Tenderloin

With a simple spice rub and a delicious honey balsamic sauce, this recipe is a crowd-pleaser that’s also quick and easy to make.

Juicy and flavorful every time, with a perfect browned crust from the cast iron that adds texture and flavor to the dish.

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


  • cast iron skillet


  • 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


  • 3 cloves minced garlic
  • 3 tablespoons honey
  • 1 tablespoon balsamic vinegar
  • teaspoons Dijon mustard


  • Prep. Preheat the oven to 400℉.
  • Dry rub. Using a paper towel, pat dry the tenderloins. In a small bowl, mix together the spice rub ingredients. Season the tenderloins with the spice rub on all sides.
    dry rub on meat.
  • Sear. Heat a 12” cast iron pan over medium-high heat until smoking. Add in the olive oil and tenderloins. Sear the tenderloins for 1-2 minutes on all sides.
  • Finish in the oven, brushing with sauce halfway through. Roast the tenderloins in the preheated oven (directly in the cast iron pan) for 15 minutes. While they are cooking, whisk together the sauce ingredients in a small bowl. After roasting for 15 minutes, remove the tenderloins from the oven and brush on the sauce on all sides, roast again for another 5-10 minutes or until the tenderloins reach an internal temperature of 145℉.
  • Rest before serving. Let the tenderloins rest for at least 10 minutes before slicing and serving. Serve with any extra sauce and pan drippings.
    finished dish with whole clove of garlic.


Store leftovers in the refrigerator for up to 3 days in an airtight container. Best reheated in the oven or air fryer.
Nutrition info is for 1/6th of the recipe.
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
close up of sliced pork tenderloin in skillet.

You’ll need the following for this simple pork dinner:

  • pork tenderloins
  • olive oil
  • salt
  • black pepper
  • paprika
  • dried rosemary
  •  granulated garlic
ingredients on marble counter.
  •  minced garlic
  • honey
  • balsamic vinegar
  • Dijon mustard

🥫 Storage instructions

Leftovers can be stored in the refrigerator for up to 3 days in an airtight container. To reheat, preheat the oven to 350°F, place the pork tenderloin in a baking dish, cover with foil and bake for 10-15 minutes until heated through. Alternatively, you can reheat the pork tenderloin in an air fryer at 350°F for 5-7 minutes until heated through.

🔍 FAQs

Can I use a different type of pan if I don’t have a cast iron skillet?

You can use any oven-safe skillet or baking dish that can withstand high heat. But, really, you should get one!

Can I adjust the spice level of the recipe?

This recipe is not spicy. If you prefer a spicier flavor, you can also add cayenne pepper or crushed red pepper to the spice rub

Can I make the sauce ahead of time?

Yes, you can make the sauce ahead of time and store it in the refrigerator until ready to use. When ready to use, simply whisk the sauce to combine and brush it onto the pork tenderloin as instructed.

👩🏻‍🍳 Expert tips

  • Do not overcook your meat! Pork does not have to be cooked to death, and it will be dry if you do! Use a meat thermometer. The internal temperature should reach 145℉.
  • Pat the pork tenderloin dry with a paper towel before seasoning and cooking. This will help the meat develop a nice crust.
  • Allow the pork tenderloin to rest for at least 10 minutes before slicing. This will allow the juices to redistribute throughout the meat, making it more tender and juicy.
  • Don’t overcrowd the pan when searing the pork tenderloin. Overcrowding can cause the meat to steam instead of sear, resulting in a less flavorful crust.

📘 Related Recipes

drizzling sauce over sliced pork.

🍽 Serve it with

finished dish with whole clove of garlic.
Cast Iron Pork TenderloinCast Iron Pork Tenderloin

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Recipe Rating


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

    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 🙁

  2. 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?

      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!

  3. 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.