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This single serving pork tenderloin is cooked in a hot skillet, then finished in the oven for tender, juicy results every time. Made with simple seasonings and ready in about 30 minutes, it’s an easy way to enjoy a flavorful pork tenderloin without leftovers.
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“This is one of the best tasting, tender and juicy tenderloins I’ve EVER had. You can bet I’ll have it again.”
– Martha
Why You’ll Love This Recipe
- Simple Ingredients: Made with a short list of pantry staples, this pork tenderloin recipe is easy to prepare without special ingredients.
- Cooks Quickly: Pork tenderloin is a lean cut that cooks fast, making this oven baked pork tenderloin ready in about 30 minutes.
- Juicy Results: Searing in a hot skillet and finishing in the oven helps lock in moisture for tender, juicy pork every time.
- Easy to Customize: Adjust the seasoning or add a glaze to change the flavor without changing the cooking method.
There’s something especially satisfying about cooking pork tenderloin this way. The outside develops a beautiful crust while the inside stays tender and juicy, and the butter melting in the hot pan turns into a simple sauce you’ll want to spoon over every slice. It’s a recipe I rely on when I want a meal that feels complete without being complicated.
Enjoy this small pork tenderloin with sautéed green beans or roasted butternut squash for a simple, flavorful side. Add fettuccine Alfredo and a single serving of cornbread to create a satisfying, well-rounded meal.
Ingredients
If you have any ingredients leftover from this small pork tenderloin recipe, check out our Leftover Ingredients Recipe Finder.
- Pork Tenderloin: This recipe uses about 8 ounces of pork tenderloin, which is roughly half of one filet. Pork tenderloin is lean, tender, and cooks quickly, making it ideal for a juicy, oven baked pork tenderloin for one. Most packages contain two filets, so you can freeze the remaining portion for another meal or cook both if serving two.
- Seasonings (Italian Seasoning, Salt, Black Pepper, Garlic Powder): A simple seasoning blend keeps the pork flavorful without overpowering it. Italian seasoning adds a balanced mix of dried herbs that pairs well with pork. You can substitute Herbes de Provence or your favorite dried herbs if preferred.
- Olive Oil: Used to sear the pork before baking. Searing helps lock in moisture and creates a flavorful crust, which is key to making tender and juicy pork tenderloin. Avocado oil can be used as an alternative.
- Butter: A small amount of butter is added after baking while the pork rests. Covering the pan allows the butter to melt over the pork, keeping it juicy and creating a light pan sauce.
How to Store and Freeze Pork Tenderloin
This recipe uses about half of one pork tenderloin, so the remaining portion can be saved for another meal.
- Wrap the raw pork tightly in butcher paper or double-wrap it in plastic wrap.
- Place the wrapped pork in a zip-top freezer bag to help prevent freezer burn.
- For easier use later, divide the pork into 8-ounce portions before freezing.
Properly wrapped pork tenderloin can be frozen for up to 6 months. Thaw in the refrigerator until fully defrosted, which may take several hours or overnight depending on the portion size.
Recipe Variations
These easy variations let you change the flavor of this pork tenderloin without changing the cooking method.
- Honey Mustard Pork Tenderloin: Stir equal parts honey and Dijon mustard. Brush over the pork during the last 5 minutes of baking for a lightly sweet, tangy glaze.
- Spicy Pork Tenderloin: Season the pork with smoked paprika, chili powder, and a small pinch of cayenne before searing for a mild to moderate heat.
- BBQ Pork Tenderloin: Brush your favorite barbecue sauce over the pork during the final minutes of cooking to create a sticky, flavorful coating.
How To Cook Pork Tenderloin
These step-by-step instructions show how to cook a small pork tenderloin in the oven using a hot skillet. See the recipe card below for exact ingredient amounts and full instructions.
- Preheat the Skillet and Oven: Place a cast iron skillet on the middle rack of the oven and heat the oven to 450°F (230°C). Allow the skillet to heat with the oven. Once preheated, carefully remove the hot skillet, add the olive oil, and swirl to coat the bottom.
- Season the Pork: In a small bowl, mix the Italian seasoning, salt, black pepper, and garlic powder. Sprinkle the seasoning evenly over the pork and rub it in with your fingers to coat the meat. Place the pork in the hot skillet.
- Bake the Pork: Using oven mitts, return the skillet to the oven and bake for 10 minutes. Remove the skillet from the oven, flip the pork using tongs, lower the oven temperature to 400°F (200°C), and return the skillet to the oven. Roast for an additional 15 minutes.
- 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. The pork is done when the internal temperature reaches 145°F in the thickest part.
- Spoon Butter Sauce Over Pork: Uncover the skillet and spoon the melted butter sauce over the pork.
- Serve: Transfer the pork to a plate, slice, and spoon additional sauce over the top.
Expert Tips
- Season Evenly: Coat all sides of the pork tenderloin with the seasoning so every bite is well flavored. This helps create a more evenly seasoned, juicy pork tenderloin.
- Trim Only if Needed: Most pork tenderloins are already trimmed. If you see any large pieces of surface fat or silver skin, remove them with a sharp knife before cooking.
- Use the Butter Sauce: Adding butter after baking creates a simple pan sauce as it melts with the pork juices. Be sure to spoon the sauce over the pork before serving.
- Rest Before Slicing: Cover the pork and let it rest for 15 minutes. Resting allows the juices to redistribute, keeping the pork tender and juicy when sliced.
Frequently Asked Questions
This pork tenderloin cooks in about 25 minutes, followed by a 15-minute rest. Total time is roughly 30 minutes.
Pork tenderloin is done when the internal temperature reaches 145°F in the thickest part, followed by a rest period.
Yes. Starting the pork in a hot skillet helps develop a flavorful crust and keeps the meat juicy as it finishes cooking in the oven.
Yes. You can use any oven-safe skillet. If your skillet is not oven-safe, sear the pork on the stovetop, then transfer it to a baking dish.
No. Pork tenderloin is smaller, leaner, and cooks much faster than pork loin, which requires a longer cooking time.
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 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.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Pork Tenderloin For One
Equipment
Ingredients
- 8 ounces pork tenderloin
- ½ tablespoon olive oil
- 1 teaspoon Italian seasoning
- ¼ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- ⅛ teaspoon garlic powder
- 1 tablespoon salted butter
Instructions
- Place a cast iron skillet on the middle rack of the oven and preheat to 450°F (230°C). Allow the skillet to heat with the oven. Once preheated, carefully remove the hot skillet, add the olive oil, and swirl to coat the bottom.
- In a small bowl, mix the Italian seasoning, salt, black pepper, and garlic powder. Sprinkle the seasoning evenly over the pork and rub it in with your fingers to coat the meat. Place the pork in the prepared skillet.
- Using oven mitts, return the skillet to the oven and bake for 10 minutes.
- Remove the skillet from the oven, flip the pork using tongs, lower the oven temperature to 400°F (200°C), and return the skillet to the oven. Roast for an additional 15 minutes.
- 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. The pork is done when the internal temperature reaches 145°F in the thickest part.
- Uncover the skillet and spoon the melted butter sauce over the pork.
- Transfer the pork to a plate, slice, and spoon additional sauce over the top.
Notes
- Season Evenly: Coat all sides of the pork tenderloin with the seasoning so every bite is well flavored. This helps create a more evenly seasoned, juicy pork tenderloin.
- Trim Only if Needed: Most pork tenderloins are already trimmed. If you see any large pieces of surface fat or silver skin, remove them with a sharp knife before cooking.
- Use the Butter Sauce: Adding butter after baking creates a simple pan sauce as it melts with the pork juices. Be sure to spoon the sauce over the pork before serving.
- Rest Before Slicing: Cover the pork and let it rest for 15 minutes. Resting allows the juices to redistribute, keeping the pork tender and juicy when sliced.
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.
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!!