Cast Iron Pork Tenderloin
User Reviews
4.7
186 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
25 mins
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Servings
3 people
-
Calories
296 kcal
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Course
Main Course
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Cuisine
American
Cast Iron Pork Tenderloin
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This juicy cast-iron pork tenderloin is seared in the skillet and finished in the oven. This is a quick, economical, and incredibly delicious recipe.
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Ingredients
- 1 pork tenderloin about 500 g/ 1 lb
- 1 teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- 1 teaspoon sweet paprika powder
- ¼ teaspoon hot paprika powder
- ½ teaspoon smoked paprika powder
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon dried thyme
- 1 tablespoon vegetable oil
- 1 rosemary sprig optional
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Instructions
- Preheat the oven to 400°F/ 200°C.
- Remove silverskin: Cut the tenderloin into two equal pieces. Remove the fat and the silverskin using a small, sharp knife. Place the blade under the silverskin and cut a little piece of skin to hold on to. Holding this piece with one hand, run the knife under the skin, working at an angle. Remove the skin in a long strip without removing the meat underneath it.1 pork tenderloin
- Season: Mix all the spices and rub the pork with the mixture.1 teaspoon fine sea salt + ¼ teaspoon ground black pepper + 1 teaspoon sweet paprika powder + ¼ teaspoon hot paprika powder + ½ teaspoon smoked paprika powder + 1 teaspoon garlic powder + ½ teaspoon onion powder + 1 teaspoon dried thyme
- Sear: Heat a large cast iron skillet on high heat. Add the oil, the two tenderloin pieces, and the rosemary sprig. Sear on all sides for about 5 minutes, turning the meat regularly using tongs.1 tablespoon vegetable oil + 1 rosemary sprig
- Roast: Place the skillet into the hot oven and roast the meat for 10 minutes or until the required internal temperature of 145–150°F/ 63-66°C (Note). If the pieces of pork you are using are larger and thus thicker, you might need to increase the roasting time to achieve this temperature.
- Rest: Remove the meat from the skillet, cover loosely with aluminum foil and let rest for 5 minutes before slicing and serving.
Notes
- According to USDA (link opens in a new tab), pork is considered safe to eat when it has an internal temperature of 145°F/ 63°C. At this point, it will be medium-rare and quite pink. Don’t overcook the pork out of fear it might not be safely cooked.
Nutrition Information
Show Details
Serving
1/3 of the dish
Calories
296kcal
(15%)
Carbohydrates
2g
(1%)
Protein
44g
(88%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
8g
Cholesterol
122mg
(41%)
Sodium
802mg
(33%)
Fiber
1g
(4%)
Nutrition Facts
Serving: 3people
Amount Per Serving
Calories 296 kcal
% Daily Value*
| Serving | 1/3 of the dish | |
| Calories | 296kcal | 15% |
| Carbohydrates | 2g | 1% |
| Protein | 44g | 88% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 8g | 47% |
| Cholesterol | 122mg | 41% |
| Sodium | 802mg | 33% |
| Fiber | 1g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
186 reviews
Excellent
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