Pork tenderloin is one of my favorite meats to cook. It is lean, delicious, and simple to make. Cast Iron Pork Tenderloin is my go-to method of cooking pork tenderloin. Keep reading to see just how simple it can be! It is perfectly moist and delicious.
If you like cooking in cast iron, let me share a few other recipes you might like. These Cajun chicken bites are always cooked in my cast iron. Skillet cornbread is a must when you have married a southern man. Well, cornbread and blackberry cobbler.
What Makes This Recipe Work?
Pork makes such a great meal. It is economical, simple-to-make, and has great flavor. I made one with simple seasoning, and one with honey mustard.
Pork tenderloin is a healthy meat. It is lean and the perfect high-protein meal for whatever your healthy goals are.
This is so easy to make. It takes a few minutes to sear, and the rest is hands off time. The ideal protein for a busy weekend meal or weekend meal prep.
I love cooking in cast iron and especially my pork. It is a great, healthy way to cook. It might just be an urban legend, but I have heard cooking in cast iron will help you get really close to your daily iron intake. I used a my lodge cast iron skillet.
Ingredients
- Pork tenderloin- I cooked 2 for this recipe, but if you are feeding a smaller crowd, you can always cook one.
- Canola oil- this is used in the sear the meat. If you would like to use another oil, go for it, just make sure it can handle the heat!
- Salt, pepper, paprika, garlic powder, onion powder, black pepper, and cayenne pepper- this is my secret blend I ALWAYS use for my meats.
- Honey- for the honey mustard
- Mustard- I used plain yellow mustard, but you can also use Dijon or stoneground mustard if you like it better.
- Cajun seasoning- I add this to my honey mustard.
How To Make
Preheat the oven. Mix your spices together and sprinkle them over the pork tenderloin. Press the spices into the pork.
Heat your cast iron over medium heat until it is almost smoking. Then add the oil and swirl it around. Add the pork right away. Sear it on one side, then flip to the other and sear that side as well.
If you are going to make the pork tenderloin honey mustard, mix the honey, mustard, and spices. Pour half of it over the tenderloin and place in the oven.
After 5-7 minutes, pour the rest of the honey mustard over the tenderloin again. Continue to cook until it is done. I like mine rare or medium-rare, but you can cook it to 165 degrees if you prefer. Remove it from the oven.
Let it rest for a few minutes before slicing. Once it is sliced, it is ready to serve!
If you are looking for side dish ideas, let me suggest a couple I love. You can never beat a good twice-baked potato. Or what about a white bean salad.
Notes
- You can trim your tenderloin before cooking it. I don't do it, because I like to cook my meat with the fat on it and trim it later when I can. But, if you prefer, you can always trim it before cooking, especially that silver skin.
- I cooked my pork in cast iron, its my favorite method, but if you want, you can use any skillet you prefer. Just make sure it is oven safe too.
- Make sure your pan is hot, otherwise you won't get a good sear.
- Make sure the oven is also preheated and hot when you move the tenderloin to it. It should go from hot to hot to keep up the cooking momentum.
- You don't have to make one honey mustard like I did, or you can make them both honey mustard. It is REALLY good, if you are into it.
- If you want to use this for meal prep, make sure to not overcook it. Otherwise when you reheat it, it will dry it out. You can see the doneness of mine, this is perfect for reheating.
- You can thinly slice this and use it as it is, thinly sliced on sandwiches, buddha bowl, or wraps. It is really versatile.
Cast Iron Pork Tenderloin
Equipment
- 1 Cast iron skillet
Ingredients
- 2 pork tenderloins
- 2 tablespoons canola oil
- 3 tablespoons salt
- 1 teaspoon powdered garlic
- 1 teaspoon powdered onion
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper
- ½ teaspoon paprika
Honey Mustard
- ¼ cup yellow mustard
- 3 tablespoons honey
- 1 teaspoon cajun seasoning
Instructions
- Preheat the oven to 385 degrees. While it is preheating, heat the cast iron skillet over medium heat. Mix together the spices and sprinkle over the pork tenderloins. Press into the pork .Once it is hot, almost smoking, add in the canola oil. Swirl it around and quickly add the pork.
- Sear the pork on one side, then roll to the other and sear on that side as well.
- If you are using honey mustard, mix that now and spoon half of it over the tenderloin.
- Place it in the oven and bake for 5 minutes. Spoon on the rest of the honey mustard and place it back in the oven. I baked for another 5-10 minutes, depending on how you like your pork.
- Remove it from the oven and let it sit for about 5-7 minutes before slicing.
- If you cannot eat it all right away, this is a big meal, store it in the fridge. Keep it in an airtight container for up to 5 days. When you are ready, reheat it how you like.
Notes
- You can trim your tenderloin before cooking it. I don't do it, because I like to cook my meat with the fat on it and trim it later when I can. But, if you prefer, you can always trim it before cooking, especially that silver skin.
- I cooked my pork in cast iron, its my favorite method, but if you want, you can use any skillet you prefer. Just make sure it is oven safe too.
- Make sure your pan is hot, otherwise you won't get a good sear.
- Make sure the oven is also preheated and hot when you move the tenderloin to it. It should go from hot to hot to keep up the cooking momentum.
- You don't have to make one honey mustard like I did, or you can make them both honey mustard. It is REALLY good, if you are into it.
- If you want to use this for meal prep, make sure to not overcook it. Otherwise when you reheat it, it will dry it out. You can see the doneness of mine, this is perfect for reheating.
- You can thinly slice this and use it as it is, thinly sliced on sandwiches, buddha bowl, or wraps. It is really versatile.