Pork Tenderloin Recipe

This wonderful pork tenderloin recipe is the best! Juicy, extra tender, and filled with flavor, this pork tenderloin cooks in the oven and can be ready in just 30 minutes! Coated with herbs, garlic and butter, you won’t believe how easy it is to make.

pork tenderloin in a cast iron skillet

Pork tenderloin is one of my favorite meals to make. I’ve discovered a way to cook the best pork tenderloin that’s juicy, will melt-in-your-mouth, and cooks in just 30 minutes!

You should definitely make pork tenderloin a part of your regular meal plans. This amazingly simple recipe is a scaled down version of the pork recipe I’ve been using for years.

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This pork recipe requires just a few pantry staples and a cast iron skillet and is a meal that looks like you’ve labored for hours in the kitchen, when in fact it takes about a half an hour.

sliced pork tenderloin on a plate.

What Is Pork Tenderloin?

Few other proteins are as tender and juicy as a pork tenderloin. In addition to its fabulous flavor, a pork tenderloin is incredibly easy to cook.

Pork tenderloin is also called pork filet or pork tender. It comes from the muscle that runs alongside the backbone. This boneless cut of meat is very lean and cooks quickly.

package of pork tenderloin on a wooden table.

How To Buy Pork Tenderloin

Pork tenderloin is found in the meat section of the grocery store. Since one tenderloin usually weighs around 1 to 1 1/2 pounds, you’ll usually see two in a sealed package.  

If you’re cooking for one you might not want to make both pork tenderloins. In fact, when I cook for myself I use about 8 ounces of pork filet, which is about half of one pork tenderloin. You can wrap the remaining tenderloins in freezer paper, heavy duty freezer wrap, or double wrap in plastic wrap to freeze and cook later.

You can certainly cook both tenderloins and the leftovers keep wonderfully for days. Use pork leftovers in sandwiches, mixed in with pasta, or in salads.

You might see some pork tenderloins in a marinade. Personally, I don’t purchase these. I like to season the meat as I prefer which controls the amount of salt and oil used.

How To Cook Pork Tenderloin

The best way to cook pork tenderloin is to roast it in the oven. You don’t need to do anything fancy with it, just season the pork and cook it.

See recipe box below for ingredient amounts and full recipe instructions.

Ingredients needed:

  • pork tenderloin
  • Italian seasoning
  • salt
  • black pepper
  • garlic powder
  • olive oil
  • butter

Follow these easy steps to make the best pork tenderloin:

  1. Place a cast iron skillet in the oven on a middle rack and heat the oven to 450 degrees F (230 degrees C). The skillet will heat along with the oven. Remove from the oven and add olive oil to the skillet. Give the pan a swirl so that the oil coats the entire bottom.
  2. Mix together the Italian seasoning, salt, pepper, and garlic powder in a small bowl. Sprinkle the seasoning mix over the pork and rub the spices in with your fingers. Place the pork in the skillet and using oven mitts, return the skillet to the oven and bake for 10 minutes.
  3. After 10 minutes, remove the skillet from the oven and using tongs, flip the pork tenderloin over. Reduce the oven temperature to 400 degrees F (200 degrees C) and continue roasting another 15 minutes. 
  4. Remove the skillet from the oven. Add the butter to the pan and cover with a large plate, a pan lid, or foil. Let the pork rest 15 minutes before serving. The pork is done when its internal temperature registers 145 degrees in the thickest part of the meat.
  5. Remove the foil. Spoon the butter sauce over the pork before slicing.

Tips For The Best Pork Tenderloin Recipe

  • Season the pork on all sides: Make sure the pork tenderloin is completely coated with the spices and feel free to experiment with your favorite spices and spice blends. You can even season the pork simply with just salt and pepper.
  • Trim fat if necessary: Most pork tenderloins are sold already trimmed of fat. If the one you purchase still has a bit of fat left on, remove it with a sharp knife.
  • Don’t forget the butter: The heat from the pan will melt the butter which will mix with the juices of the pork. This makes for a wonderful sauce to cover the pork.
  • Be sure to cover the pork before slicing: Letting the pork “rest” for about 15 minutes after cooking is important. It allows the juices to reabsorb back into the meat so you are sure to have the juiciest pork possible.
pouring gravy over slices of pork tenderloin on a plate with potatoes.

How To Freeze Pork Tenderloin

Raw pork tenderloin should be wrapped thoroughly and tightly. Use butcher paper or double wrap the pork in plastic wrap and then place in freezer zip topped bags. You might like to consider wrapping the pork in convenient portions, 8-ounces tends to be a good size to serve one or two.

Well wrapped tenderloin will keep well in the freezer for up to six months.

Raw pork should be thawed in the refrigerator for several hours or overnight depending on its size.

Leftover Pork Tenderloin

Pork tenderloin leftovers are wonderful. If you’d like to make the entire pork tenderloin follow the same cooking instructions and double the ingredient amounts for each pork tenderloin.

Consider using leftover pork in sandwiches or mixed in with pasta.

What To Serve With Pork Tenderloin

You might like to serve any of these single serving and small batch recipes with your pork:

Enjoy!

I use a 6.5-inch cast iron skillet in this pork tenderloin recipe. You could use any oven safe skillet

I also use handle holder to make it easier to grip the skillet.

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Recipe

pork tenderloin | one dish kitchen

Easy Pork Tenderloin For One

Prep Time: 10 minutes
Cook Time: 25 minutes
Resting Time: 15 minutes
Total Time: 35 minutes
Course: Main
Cuisine: Main Dish
Keyword: pork
Servings: 1 person
Calories: 442kcal
Author: Joanie Zisk

Ingredients

  • 8 ounces pork tenderloin
  • 1/2 tablespoon olive oil
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/8 teaspoon garlic powder
  • 1 tablespoon butter

Instructions

  • Place a cast iron skillet in the oven on a middle rack and heat the oven to 450 degrees F (230 degrees C). The skillet will heat along with the oven.
  • Using oven mitts, remove the skillet from the oven and add olive oil to the pan. Give the pan a swirl so that the oil coats the entire bottom.
  • Mix together the Italian seasoning, salt, pepper, and garlic powder in a small bowl. Sprinkle the seasoning mix over the pork and rub the spices in with your fingers.
  • Place the pork in the skillet and using oven mitts, return the skillet to the oven and bake for 10 minutes.
  • After 10 minutes, remove the skillet from the oven and using tongs, flip the pork tenderloin over. Reduce the oven temperature to 400 degrees F (200 degrees C) and continue roasting another 15 minutes. 
  • Remove the skillet from the oven. Add the butter to the pan and cover with a large plate, a pan lid, or foil. Let the pork rest 15 minutes before serving. The pork is done when its internal temperature registers 145 degrees in the thickest part of the meat.
  • Remove the foil. Spoon the butter sauce over the pork before slicing.

Nutrition

Serving: 1serving | Calories: 442kcal | Carbohydrates: 2g | Protein: 47g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 178mg | Sodium: 800mg | Potassium: 891mg | Fiber: 1g | Sugar: 1g | Vitamin A: 350IU | Calcium: 46mg | Iron: 3mg
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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.

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pork tenderloin | one dish kitchen
pork tenderloin | one dish kitchen

14 thoughts on “Pork Tenderloin Recipe”

  1. 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……..

    1. 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.

  2. 4 stars
    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.

  3. Breyona Sharpnack

    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!

  4. 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!

  5. Kimberly @ Berly's Kitchen

    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.

    1. Peter Thompson

      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

  6. Cait Weingartner

    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.

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