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Cast iron pork tenderloin sliced on a white tray.
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4.58 from 7 votes

Cast Iron Pork Tenderloin

Pork tenderloin cooked in a cast iron skillet is one of the best meals! It is so simple to make and a dish the whole family will love.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Keyword: cast iron, honey mustard, pork tenderloin
Servings: 6
Author: Amy Sandidge

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.