Discover the secret to a mouthwatering meal that will impress your family and friends with minimal effort! Our Cast Iron Pork Tenderloin recipe is not only quick to prepare, taking just 30 minutes from start to finish, but it also delivers juicy, flavorful results that will have everyone asking for seconds. With a perfect blend of fresh herbs and a beautiful sear, this dish is a showstopper that elevates any dinner table. Ready to unlock the flavors of this American classic? Let’s dive into the recipe that will make your taste buds dance!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- Pork tenderloin
- Olive oil
- Garlic
- Salt
- Pepper
- Fresh herbs (thyme, rosemary)
Instructions
- Remove the pork tenderloin from refrigerator 30 minutes before cooking to allow it to come to room temperature, which ensures more even cooking.
- Pat the pork tenderloin completely dry using paper towels to remove excess moisture, which helps achieve a perfect sear.
- Generously season the entire tenderloin with salt, freshly ground black pepper, and finely chopped fresh herbs like thyme and rosemary, pressing the seasonings into the meat.
- Preheat a cast iron skillet over medium-high heat and add olive oil, ensuring the pan is hot but not smoking.
- Carefully place the seasoned pork tenderloin into the hot skillet, allowing it to sear undisturbed for 3-4 minutes to develop a golden-brown crust.
- Rotate the tenderloin and continue searing on all sides, creating an even, caramelized exterior, approximately 2-3 minutes per side.
- Reduce heat to medium and add minced garlic to the skillet, allowing it to become fragrant without burning.
- Transfer the cast iron skillet with the pork directly into a preheated 400°F (204°C) oven and roast for 10-12 minutes, or until internal temperature reaches 145°F (63°C).
- Remove from oven and let the pork rest on a cutting board for 5-7 minutes, which allows juices to redistribute and ensures a moist result.
- Slice the pork tenderloin against the grain into medallions and serve immediately with pan drippings.
Tips
- Bring to Room Temperature: For the best results, remove the pork tenderloin from the refrigerator 30 minutes before cooking. This allows the meat to come to room temperature, promoting even cooking throughout.
- Pat Dry for a Perfect Sear: Make sure to pat the pork tenderloin completely dry with paper towels. This step is crucial for achieving that coveted golden-brown crust when searing.
- Season Generously: Don’t skimp on seasoning! Generously coat the tenderloin with salt, pepper, and fresh herbs like thyme and rosemary, pressing them into the meat to enhance flavor.
- Preheat Your Skillet: Ensure your cast iron skillet is preheated over medium-high heat before adding olive oil. The pan should be hot enough to create a sear without smoking.
- Sear Undisturbed: When you place the pork in the skillet, let it sear undisturbed for 3-4 minutes. This helps form a beautiful crust, so resist the urge to move it around!
- Rotate for Even Cooking: After the initial sear, rotate the tenderloin and continue cooking on all sides for an even caramelization, about 2-3 minutes per side.
- Add Garlic for Flavor: Once the pork is seared, reduce the heat to medium and add minced garlic to the skillet. This will infuse the dish with a delightful aroma—just be careful not to let the garlic burn!
- Monitor Internal Temperature: Transfer the skillet to a preheated oven at 400°F (204°C) and roast until the internal temperature reaches 145°F (63°C). This ensures perfectly cooked, juicy pork.
- Rest for Juiciness: After removing the pork from the oven, allow it to rest on a cutting board for 5-7 minutes. This resting period lets the juices redistribute, ensuring each slice is moist and tender.
- Slice Against the Grain: When ready to serve, slice the pork tenderloin against the grain into medallions. This technique maximizes tenderness and makes for an elegant presentation.
Nutrition Facts
Calories: 180kcal
Carbohydrates: g
Protein: 22g
Fat: 9g
Saturated Fat: g
Cholesterol: 65mg
