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This small pork tenderloin, perfectly sized for one or two people, comes out of the oven with a seared crust and juicy center. While it rests, butter melts into the pan juices for a quick sauce.
Featured Comment
“This is one of the best tasting, tender and juicy tenderloins I’ve EVER had. You can bet I’ll have it again.”
– Martha
Quick Look
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Rest Time: 15 minutes
- Total Time: 45 minutes
- Equipment: 6.5-inch cast iron skillet or another small oven-safe skillet
- Cook Method: Oven-roasted
- Servings: 1 to 2
- Difficulty: Easy
- Flavor Profile: Italian herbs lead the flavor, with garlic and black pepper underneath, and the salted butter sauce gives the mild pork a rich finish.
Sliced into thick oval medallions with the pan sauce spooned over the top, this pork tenderloin is tender enough to cut with a fork.
Why You’ll Love This Small Pork Tenderloin
This is one of my favorite ways to cook pork tenderloin. Each slice stays moist from the edge to the center, even though tenderloin is such a lean cut.
The recipe is made for one or two people. A package of pork tenderloin usually holds two tenderloins, and this recipe uses about half of one, so a single package gives you about four dinners for one, with the extra pieces frozen raw until you need them. The rest of the ingredient list is olive oil, Italian seasoning, garlic powder, salt, pepper, and butter, so you probably have everything on hand already.
One reader who has cooked pork tenderloin for 35 years wrote to tell me this was the best one she had ever made. Another rarely cooked pork because hers always came out dry, and she said this one was moist with great flavor.
Looking for more single serving pork recipes? Try my baked pork chop, smothered pork chops, and oven baked ribs, or browse my full collection of pork recipes for one.
Table of Contents
- Quick Look
- Why You’ll Love This Small Pork Tenderloin
- Ingredient Notes
- How to Store and Freeze Pork Tenderloin
- Recipe Variations
- How To Cook A Small Pork Tenderloin
- Expert Tips
- Troubleshooting
- What To Serve With Pork Tenderloin
- Frequently Asked Questions
- Ways To Use Leftover Ingredients
- Pork Tenderloin For One Recipe
Ingredient Notes
Seven ingredients make up this simple pork tenderloin recipe, and each one has a job. For ways to use any leftover ingredients, check out our Leftover Ingredients Recipe Finder.
Pork Tenderloin: Pork tenderloin is a small, boneless cut that cooks quickly and stays tender. You’ll need 8 ounces of pork tenderloin, which is about half of one tenderloin, since most packages hold two. If you don’t have a kitchen scale, check the weight on the package, because 8 ounces is half a pound. A 4-ounce portion is a typical serving per person, so this amount feeds one person generously or two people. If you see a thin, shiny white membrane called silver skin, slide a sharp knife under it and trim it off before seasoning, since it stays chewy after cooking. To make this with pork loin, see Recipe Variations.
Olive Oil: Olive oil coats the bottom of the hot skillet so the pork sears and forms a flavorful crust. Avocado oil works the same way.
Italian Seasoning: Italian seasoning is a ready-made blend of dried herbs, and it gives the crust most of its flavor. Herbes de Provence or your favorite dried herb blend can stand in for it, and a salt-free herb blend is a good choice if you’re cutting back on sodium.
Garlic Powder: Garlic powder mixes right into the herb rub and adds garlic flavor to the outside of the pork. Granulated garlic works the same way.
Salt and Pepper: Kosher salt seasons the pork, and coarsely ground black pepper adds a little heat to the crust. To lower the sodium, use less salt and switch to unsalted butter.
Butter: Salted butter goes into the skillet right after the pork comes out of the oven. While the pork rests under a cover, the butter melts into the pan juices and becomes the sauce you spoon over the slices.
How to Store and Freeze Pork Tenderloin
Most packages hold two tenderloins, so you’ll have raw pork to freeze for later dinners.
How To Freeze Raw Pork Tenderloin
To freeze raw pork tenderloin, cut it into 8-ounce portions, wrap each one tightly, and seal them in a freezer bag.
- Wrap each portion in butcher paper, or double-wrap it in plastic wrap.
- Place the wrapped portions in a zip-top freezer bag and press out as much air as you can to help prevent freezer burn.
- Label the bag with the date. Raw pork tenderloin keeps its best quality in the freezer for up to 6 months.
Thaw a portion in the refrigerator for several hours or overnight before cooking.
How To Store Cooked Pork Tenderloin
Cooked pork tenderloin keeps in an airtight container in the refrigerator for 3 to 4 days, or in the freezer for 2 to 3 months. Thaw frozen slices in the refrigerator. To reheat, warm the slices in a covered skillet over low heat with any leftover butter sauce. Cold slices also make a good sandwich.
Recipe Variations
These swaps let you change the flavor, roast potatoes in the same skillet, or make enough for two with this easy pork tenderloin recipe.
Honey Mustard Pork Tenderloin
To make honey mustard pork tenderloin, stir together 1 tablespoon honey and 1 tablespoon Dijon mustard. When the pork has 5 minutes left to roast, brush the glaze over the top and sides, then return the skillet to the oven. The glaze bakes into a sweet, tangy coating.
Honey Garlic Pork Tenderloin
To make honey garlic pork tenderloin, cut the salt in the seasoning down to a pinch, since soy sauce adds plenty. Stir together 1 tablespoon honey, 1 teaspoon low-sodium soy sauce, and ⅛ teaspoon garlic powder. Brush it over the pork when there are 5 minutes left to roast.
Spicy Pork Tenderloin
To make spicy pork tenderloin, replace the Italian seasoning with ½ teaspoon smoked paprika, ⅛ teaspoon chili powder, and up to ⅛ teaspoon cayenne pepper. Keep the salt and garlic powder the same. Start with a pinch of cayenne for mild heat, and use the full ⅛ teaspoon if you like it hotter.
Pork Tenderloin With Potatoes
To make pork tenderloin with potatoes, quarter 2 to 3 baby potatoes (about 4 ounces) and toss them with ½ teaspoon olive oil and a pinch of salt. Arrange them around the pork in the 6.5-inch skillet before it goes into the oven, and turn them when you flip the pork. They roast for the full 25 minutes and are done when a fork slides in easily. While the pork rests, the potatoes sit in the butter sauce too.
Pork Tenderloin For Two
The recipe as written serves two people at about 4 ounces each. To make pork tenderloin for two with larger portions, double every ingredient and cook a whole 1-pound tenderloin in a 10-inch cast iron skillet. The cook times stay the same, and the pork is done when it reaches 145°F in the thickest part.
How To Cook A Small Pork Tenderloin
The photos and steps below show how to cook an 8 oz pork tenderloin for one in the oven. See the recipe card for ingredient amounts and full instructions.
- Preheat the Skillet and Oven: Place a 6.5-inch cast iron skillet on the middle oven rack, then preheat the oven to 450°F (230°C) with the skillet inside. When the oven reaches temperature, put on oven mitts and carefully take out the hot skillet. Add the olive oil and tilt the skillet so the oil coats the bottom.
- Season the Pork: In a small bowl, mix the Italian seasoning, salt, black pepper, and garlic powder. Sprinkle the seasoning over every side of the pork and rub it in with your fingers. Leave the tenderloin whole and lay it in the hot skillet.
- Roast the Pork: Using oven mitts, return the skillet to the oven and roast for 10 minutes. Remove the skillet, turn the pork over with tongs, and lower the oven temperature to 400°F (200°C). Return the skillet to the oven and roast for 15 more minutes. The pork is done when an instant-read thermometer in the thickest part reads 145°F.
- Rest the Pork: Remove the skillet from the oven and add the butter to the pan. Cover the skillet with a plate, pan lid, or foil and let the pork rest for 15 minutes while the butter melts into the pan juices.
- Spoon Butter Sauce Over Pork: Uncover the skillet and spoon the melted butter sauce over the pork.
- Serve: Transfer the pork to a plate, cut it into medallions, and spoon the rest of the sauce over the top.
Expert Tips
Check the Temperature Early: Pork tenderloin is lean, so a few extra minutes in the oven can dry it out. Ovens vary, so check the thickest part with an instant-read thermometer a few minutes before the timer ends, and take the pork out at 145°F.
Pat the Pork Dry: Blot the pork with paper towels before you season it. A dry surface browns better in the hot skillet, and the seasoning sticks to it.
Rest Before Slicing: Keep the pork covered for the full 15 minutes before you cut it. Resting lets the juices settle back into the meat, so more of them stay in each slice.
Troubleshooting
Here’s how to get a single serving pork tenderloin juicy in the center with a well-browned crust.
Why Is My Pork Tenderloin Dry?
Pork tenderloin turns dry when it cooks past 145°F, because it’s a lean cut with very little fat to keep it moist. Next time, check the thickest part with an instant-read thermometer a few minutes before the timer ends, and keep the pork covered for the full 15-minute rest.
Why Is My Pork Tenderloin Tough?
Pork tenderloin is tough when the silver skin was left on or the pork cooked well past 145°F. Silver skin, the thin, shiny white membrane on the surface, stays chewy after cooking, so trim it off before you season the pork.
Why Didn’t My Pork Tenderloin Brown?
Pork tenderloin doesn’t brown when the skillet isn’t fully hot or the surface of the pork is wet. Leave the skillet in the oven for the entire preheat, and blot the pork dry with paper towels before seasoning.
Is Pork Tenderloin Safe If It’s Pink in the Middle?
Pork tenderloin that’s slightly pink in the middle is safe to eat once it reaches 145°F in the thickest part. A little pink in the center is normal for pork cooked to that temperature and rested.
How Do I Get More Butter Sauce?
To get more butter sauce for pork tenderloin, add a second tablespoon of butter to the skillet during the rest. It melts into the pan juices the same way, so you’ll have extra sauce to spoon over the slices.
What To Serve With Pork Tenderloin
These sides for pork tenderloin are each made for one, so the whole dinner comes out the right size.
- Applesauce For One: Sweet, cinnamon applesauce is a classic next to pork.
- Mashed Potatoes For One: A scoop of mashed potatoes catches the extra butter sauce from the skillet.
- Small Batch Roasted Brussels Sprouts: Roasted Brussels sprouts put a fall vegetable on the plate next to the sliced pork.
- Sautéed Green Beans For One: Sautéed green beans add something fresh and green beside the medallions.
Frequently Asked Questions
No, pork tenderloin and pork loin are different cuts. Pork tenderloin is long, narrow, and usually ¾ to 1½ pounds, while pork loin is a wider roast that typically weighs 2 to 5 pounds and takes longer to cook.
Yes, pork fillet is another name for pork tenderloin. Use it in this recipe exactly the same way.
Yes, any skillet that’s oven-safe to 450°F works in place of cast iron, although cast iron gives the best sear. Check the manufacturer’s rating, since some pans and handles are only rated to lower temperatures. If your skillet can’t go into an oven that hot, sear the pork on the stovetop, then move it to a baking dish that’s safe at 450°F to finish in the oven.
No, pork tenderloin roasts uncovered so the outside browns in the hot skillet. Cover it only after it comes out of the oven, while it rests with the butter for 15 minutes.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small herb crusted pork tenderloin recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Pork Tenderloin For One
Equipment
Ingredients
- ½ tablespoon olive oil
- 1 teaspoon Italian seasoning
- ¼ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- ⅛ teaspoon garlic powder
- 8 ounces pork tenderloin
- 1 tablespoon salted butter
Instructions
- Place a 6.5-inch cast iron skillet on the middle oven rack and preheat the oven to 450°F (230°C) with the skillet inside.
- When the oven reaches temperature, use oven mitts to remove the hot skillet, add the olive oil, and tilt the skillet so the oil coats the bottom.
- In a small bowl, mix the Italian seasoning, salt, black pepper, and garlic powder.
- Sprinkle the seasoning over every side of the pork and rub it in with your fingers.
- Place the whole tenderloin in the hot skillet.
- Using oven mitts, return the skillet to the oven and roast at 450°F (230°C) for 10 minutes.
- Remove the skillet from the oven, turn the pork over with tongs, and lower the oven temperature to 400°F (200°C).
- Return the skillet to the oven and roast at 400°F (200°C) for 15 minutes, until an instant-read thermometer in the thickest part reads 145°F.
- Remove the skillet from the oven, add the butter to the pan, and cover the skillet with a plate, pan lid, or foil.
- Let the pork rest for 15 minutes while the butter melts into the pan juices.
- Uncover the skillet and spoon the melted butter sauce over the pork.
- Transfer the pork to a plate, cut it into medallions, and spoon the rest of the sauce over the top.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Hello!
I love that your recipes always have pictures of finished product and cooking steps.
In the phots it looks like the tenderloin was pressed out flat in the pan – about 3/4″ thick and then cooked, but in the pic showing the slices, it was the normal shape of meat from a tenderloin (kind of oval shaped). Perhaps there were some stock photos … just wondering if you recommend keeping the tenderloin shaped as is or pounded out to look like a steak/chop.
Thanks for the great work, ***and*** many inspirations!
Best regards
PS: Italian seasoning is an interesting choice that I will try. For the person that asked for alternatives to Italian seasoning, I normally cook tenderloin on the grill after seasoning with fresh ground pepper, a bit of salt, a tiny amount of granulated garlic and a heavy coat of dried diced onions. Most of them fall off or burn off but enough remain to add really good flavor.
I cook the tenderloin whole, just as it is, and I don’t recommend pounding it flat. Searing it and then finishing it in the oven keeps it juicy, and it slices into natural oval medallions. And every photo on my posts is my own, taken step by step in my kitchen, so there are no stock photos in the mix. Thank you for sharing how you season yours on the grill too.
I don’t have a cast iron skillet, what do I use???????
You can use any oven-safe skillet in place of the cast iron. If your skillet isn’t oven-safe, just sear the pork on the stovetop and then transfer it to a baking dish to finish. I cover this in the FAQ section of the post too.
So simple and delicious. Will definitely make again!
I’m so happy you enjoyed it.
I prefer pork loin over tenderloin and used it in this recipe and man, was it GOOOOD! The butter added at the end while the meat rests is just divine. I was prepared to adjust cooking times but didn’t have to.
I’m so glad it turned out well for you! That butter added at the end really does make a difference. Thank you for sharing what worked for you.
This is the second time I’ve made this recipe, and it was perfect both times. Definitely the only tenderloin recipe for me!
I’m so glad you enjoyed it!
This tenderloin recipe is outstanding. Easy and so tender and flavorful. A keeper.
I’m so glad you enjoyed it – thank you.
I wanted a new recipe for my New Year’s Day pork for just one person and found this one. It was relatively easy to make and turned out very moist. I added honey & Dijon for the last 5 minutes of cooking and am so glad I did. I also had to add another tablespoon of butter during the resting period. The Italian seasoning was a bit overwhelming so wondering if there is a good substitute. Overall I give the recipe 5 stars and thank you so much for sharing.
Great recipe, simple but full of flavor. I have tried multiple different recipes for pork loin/and tenderloin. This by far is one of the best ones I’ve tried.
Kelly
I’m so glad you enjoyed it! That’s such a wonderful compliment—thank you!
If you like pork your going to love this!!
This is one of the best tasting, tender and juicy tenderloins I’ve EVER had. You can bet I’ll have it again. I made it with sliced potatoes & onions that I cooked with the pork.
I also want to thank you for creating recipes for 1. I lost my husband this year & it’s really hard to find dishes that will feed just me. This recipe actually made enough for 2 meals, so I’ll be able to enjoy it again, maybe as a sandwich.
Thank you
Thank you so much for sharing your kind words. I’m truly sorry for your loss, and it means a lot to know the recipe was helpful and comforting for you. I’m glad you enjoyed the pork tenderloin and that you’ll be able to enjoy the leftovers too. I appreciate you taking the time to write, and I’m so glad you’re here.
I want to cook this to be shredded. Should I cook it longer to be able to do that
Pork tenderloin isn’t the best cut for shredding because it’s so lean. If you cook it longer, it’s more likely to turn dry and tough instead of tender. Cuts like pork shoulder or pork butt are better if you’re looking for shredded pork.
Love this recipe! Might I suggest to add, if the tenderloin has silver skin, this should be removed. In my grocery stores this is not usually removed. My butcher shop does remove it.
I used this recipe/method for a very thick boneless pork chop. It came out perfect! Thanks for another great recipe.
This is wonderful. Your cooking method is spot on, and the dish was perfectly fork tender.
I did substitute a Bavarian spice blend for the Italian herbs to go with a German style dinner theme, and it was delish.
hello, I don’t own a cast iron pan. can you make this in a skillet that can go in the oven?
Yes, you can use another oven safe skillet but a cast iron skillet is ideal for achieving a perfect sear.
I’m an guy who is a widower. I only recently found your site. Your recipes are great for me as I try to cook in small quantities.
I’ve made rice pudding with one cup of leftover basmati rice. Tonight I made the rice and mushroom casserole. These were both great food. This weekend I’ll make your tenderloin recipe. (The difference is making it with a porkchop.)
David
I’m so happy you found us and are enjoying our recipes – thank you!
I made this dish last night. It was absolutely delicious! The pork was so tender. Will be making again! Glad I found your website.
I made this tonight with a minor change. Marinated the tenderloin in Dijon mustard and honey. Excellent! I often do pork tenderloin with a Dijon mustard “base” and add oregano/thyme and/ or rosemary. Served tonight with a Greek salad with homemade vinaigrette.
Sounds delicious, Heather. I’m so happy you enjoyed it.
I absolutely love this recipe and have made it many times. My question is—do you think there’s a recipe for using a boneless pork chop, baking it the same way? Thank you for all the recipes you create for us—they’re all wonderful!!!
Hi Kathie, I would use this pork chop recipe and if you want the sear from a cast-iron skillet, use it instead of baking the pork chop on a baking sheet – https://onedishkitchen.com/baked-pork-chop-recipe/
OMGAWD!! I skipped breakfast as I got up late. Was anxious to do this so am having a late lunch/early dinner
I cut the tenderloin in half n froze the other half. I seasoned all around with salt n pepper then Quick seared on med high all sides in my wee cast iron skillet. You can see it’s small as the half loin just fits
After it seared I tossed in two wee baby potatoes cut into 8ths n lightly spritzed them with olive oil n popped the whole pan into a preheated 450 oven.
While it cooked (25 min.) I got everything else prepped.
Checked temp after 10/15/20 min for 145
Removed n covered with a foil top.
Heated skillet n added a bit of olive oil n butter n did up the mushrooms n half a shallot I had n some garlic. Then add spinach salt n pepper to wilt.
When it was done I cut the tenderloin in half…SO tender. Cut like butter. N so moist! Plated it with the potatoes which were roasted perfectly n added the spinach mushroom mix then sprinkled with feta. Good Gads! What a meal!! The meat is amazing!!
This is delicious!!!! So moist and flavorful. I’ve never cooked pork at such a high temperature, but I’ll never go back. This is a keeper.
This was absolutely wonderful! Seriously really, really good! I cooked it exactly as recommended, it was juicy, and very flavorful. I also did purchase a 6 inch cast iron skillet. I have been terrified trying to use one, I’m not a huge high heat fan, and could not think about how to clean them, but I jumped right in and now I think I’m good to go!
DELIOUSH
DELISHIOUS
Great recipe. Made it in my air fryer. I have a small cast iron sheet pan (5 X 5) and I used that. Only took 15 minutes total – 9 minutes and then flipped it for the last 6. OMG it was sooooooooo good. I also used Mrs. Dash Original Seasoning as it has no MSG and is low sodium, but used the salted butter of course. This is for sure a keeper recipe. Thank you so much for sharing.
Lots of sodium in this recipe. Can we reduce by using no salt garlic and herb mix and no salt butter?
Debra, you can reduce the amount of sodium by using unsalted butter and reducing the amount of salt added or you can use the no-salt herb mix instead.
Tried this recipe tonight. WOW!! I had it with fresh green beans steamed and then sautéed with butter and pesto. I am going to make this the next time my friends come for dinner. It will also be my way to cook pork tenderloin in the future. Thanks for a fabulous recipe. 🤗
Can a toaster oven be used?
I don’t recommend using a cast iron skillet in a toaster oven. Cast iron skillets are very heavy and the wire rack could bend under the weight. Since toaster ovens vary, I would consult the owner’s manual to see what their recommendation would be.
I have been cooking pork tenderloin for 35 years but with my new cast iron skillet and this recipe, I just cooked the best one I have ever, ever cooked. Oh my gosh! The only thing I added was some fresh garlic cloves inside the meat. I served it oh a bed of creamy, cheesy polenta with creme fraiche and honey roasted brussel sprouts. It was delish! I also made a pear Waldorf salad to accompany my dinner!
It sounds like such a lovely meal! I’m so glad you enjoyed the recipe.
I gotta say this was one tender mofo, great recipe.
Thanks so much, Dan! I’m glad you enjoyed the recipe.
This was amazing! I had a one pound pork tenderloin from the butcher and forgot to halve it before I froze it. So, just doubled recipe and used my 10 inch cast iron skillet, used same cook time and it came out perfect. I rarely cook pork because it always comes out dry when I try. This was moist with great flavor! Thank you!
Cindy, I’m so happy you enjoyed the recipe. This is my favorite way to cook pork tenderloin, thanks so much for your feedback.
This was so quick and easy. The family loved it . I made roasted broccoli and cauliflower and it was perfect for a fall week day meal. Thank yow
Lizzie Rivera
Made the pork tenderloin recipe it was delicious. I bought the cookbook, the recipes look amazing.
I’m so glad you enjoyed the pork and I hope you find many new recipes you love from the book. Thank you!
I haven’t made this yet, but I’m sure it is 5 stars. But I will be making this for two and was wondering in what besides a cast iron skillet can it be cooked?
Hi Brenda, the cast iron skillet helps give the pork a great sear. If you don’t have a cast iron skillet, another oven-safe skillet will do.
Amazing!!!
We always grill or pork tenderloins but there are times when l need some pork without firming up the grill or slow roasting in the Dutch oven. My oven attempts have always resulted in overdone meat. However, we prefer our pork medium, a little pink and tender. No, l do not worry about trichinosis these days, food handing has come a long way. Saying that, this is our preference but the recipe as it stands is just fine for many, it’s delicious with plenty for another meal if you prepare a larger amount.
Here’s what l did. Cook @ 450 degrees for 8 minutes, 400 for ten minutes, then immediately remove from pan to a plate and cover. Rest 10 minutes, then slice and serve with sauce, just right at 145 degrees. Next time, I’ll rub it with Dijon mustard as well. Thank you……..
Since I don’t have a food scale, how can I determine the weight of my tenderloin?
Bev,
8 ounces is about 1/2 pound of pork tenderloin. It is roughly half or a little less than half of one of the pork tenderloins that come in a package.
Thanks so much for this. I’ve used this recipe a bunch of times. Love it. I looked into buying ground cardamom, but saw an article about dry roasting the pods then grinding them up, they smell amazing after doing that. Works so well with your recipe, thanks again.
Awesome, Brian. I’m so happy you enjoyed the recipe. Thank you so much for letting me know!
I don”t have a cast ironskillet. What else can I use.
You can use any oven safe skillet or heavy bottomed pan instead.
I recently bought 8 pounds of pork tenderloin and have been wondering what to do with it since I cut it into smaller portions. I like that you shared a small batch recipe because this is something I can easily make for myself and my husband for lunch!
Love the spices you’ve used in your rub, so aromatic! And, the crust on that pork tenderloin from the cast iron looks so, so good. The tenderloin must be so juicy cooked this way!
This is a great idea! My husband is the only one in the family who eats pork tenderloin, so we never buy it. There’s always too much there and it goes to waste. He would love to use the leftovers in sandwiches.
The answer to the waste problem is to cut the tenderloin into 2 or 3 pieces and freeze them in a freezer bag or clingfilm and then there is always one of the right size for one person as and when required. I live on my own and cook for myself and enjoy tenderloin and using this method never have any waste. Good Luck
This looks delicious! I really love that you can make one tenderloin and get a few days of leftovers out of it. I try to do this when making whole roaster chickens or a roast beef. I can’t wait to try these recipes.
Yes please! This pork tenderloin looks delicious. Pinning for later.
I love pork tenderloin so much!!