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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.
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
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.
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!!