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This small pork tenderloin recipe is quick, easy, and packed with flavor. Perfectly seasoned and roasted in a cast iron skillet, it’s ready in just 30 minutes, making it an excellent choice for a satisfying meal for one or two.
Pair this small pork tenderloin with Sautéed Green Beans or Roasted Butternut Squash for a simple, flavorful side. Add Fettuccine Alfredo and a slice of soft, buttery Cornbread to create a satisfying, well-rounded meal.
Why You’ll Love This Recipe
- Simple Ingredients: Made with just a few pantry staples and minimal prep, this recipe is quick and easy to make.
- Fast Cooking: Pork tenderloin is a lean cut that cooks quickly, especially in a cast iron skillet.
- Customizable: The seasoning can be adjusted to suit your taste.
- Nutritious: Packed with protein, pork tenderloin pairs perfectly with vegetables or a salad for a balanced meal.
Pork tenderloin, also known as pork filet or pork tender, is a lean and boneless cut of meat from the muscle along the backbone. It’s incredibly tender and juicy, making it a fantastic choice for a flavorful, satisfying meal.
This recipe is ideal for one or two people when paired with a side dish or salad, offering just the right amount for a simple and delicious dinner.
Ingredients
If you have any ingredients leftover from this small pork tenderloin recipe, check out our Leftover Ingredients Recipe Finder.
- Pork Tenderloin: Most packages contain two filets. For this recipe, you’ll need about 8 ounces, roughly half of one tenderloin. The remaining portion can be securely wrapped and frozen for later. Wrap it in freezer paper, heavy-duty freezer wrap, or double-wrap it in plastic wrap. If you cook both tenderloins, leftover pork is perfect for sandwiches, pasta, or salads.
- Seasonings (Italian Seasoning, Salt, Black Pepper, Garlic Powder): Italian seasoning adds a flavorful herb blend to the pork. You can substitute it with Herbes de Provence or your favorite dried herbs for a slightly different taste.
- Olive Oil: Used for searing the pork to develop a flavorful crust. You can also use avocado oil or coconut oil if preferred.
- Butter: After baking, a small amount of salted butter is added to the pork. Covering the pan while the pork rests allows the butter to melt, keeping the meat juicy and creating a delicious sauce.
How to Store and Freeze Pork Tenderloin
This recipe uses about half of one tenderloin, so the rest can be saved for another meal. To store raw pork:
- Wrap it thoroughly with butcher paper or double-wrap in plastic wrap.
- Place the wrapped pork in a zip-top freezer bag to prevent freezer burn.
- Consider dividing the pork into portions, such as 8 ounces, for easier use later.
Properly wrapped pork tenderloin can be frozen for up to 6 months. When ready to cook, thaw the pork in the refrigerator, which may take several hours or overnight depending on the portion size.
Recipe Variations
- Honey Mustard Glazed: Combine equal parts honey and Dijon mustard, then brush it over the pork tenderloin during the last few minutes of cooking. This creates a sweet and tangy glaze that pairs wonderfully with the pork.
- Spicy Pork Tenderloin: Add heat by rubbing the pork with a blend of smoked paprika, chili powder, and a pinch of cayenne pepper before cooking. This option is great for those who enjoy bold, spicy flavors.
- BBQ Style: Brush the pork with BBQ sauce during the final minutes of cooking. This adds a smoky, sweet, and tangy layer of flavor to the tenderloin.
How To Cook A Small Pork Tenderloin
These step-by-step photos and instructions help you visualize how to cook pork tenderloin for one or two people. See the recipe box below for ingredient amounts and full recipe instructions.
- Preheat the Skillet and Oven: Place a cast iron skillet on the middle rack of your oven and preheat to 450°F (230°C). Let the skillet heat with the oven. Once preheated, carefully remove the skillet, add 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 mixture over the pork and rub it in with your fingers to coat the meat evenly. Place the pork into the prepared skillet.
- Bake the Pork: Using oven mitts, return the skillet with the pork to the oven and bake for 10 minutes. After 10 minutes, remove the skillet from the oven. Use tongs to flip the pork over. Lower the oven temperature to 400°F (200°C) and return the skillet to the oven. Roast the pork for an additional 15 minutes.
- Rest the Pork: Remove the skillet from the oven and add 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 pour additional sauce over the top.
Expert Tips
- Season All Sides: Coat the entire pork tenderloin evenly with spices. You can stick with just salt and pepper or try your favorite spice blends for variety.
- Trim Fat if Needed: Most pork tenderloins come pre-trimmed, but if there’s any fat remaining, use a sharp knife to remove it.
- Don’t Skip the Butter: As the butter melts in the hot pan, it combines with the pork juices to create a flavorful sauce to spoon over the meat.
- Let the Pork Rest: Cover the pork and let it rest for about 15 minutes after cooking. This step helps the juices redistribute, ensuring the pork stays tender and juicy.
Related Recipe: Beef Tenderloin For One
Frequently Asked Questions
Yes, you can use an oven-safe skillet, but a cast iron skillet is ideal for creating a great sear.
Use a meat thermometer to ensure the internal temperature reaches 145°F in the thickest part of the pork.
Store leftover pork in an airtight container in the refrigerator for up to 3 days.
Let the pork rest covered for 15 minutes after cooking. This allows the juices to redistribute, keeping the meat tender and juicy.
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 single serve 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
- Preheat the Skillet and Oven: Place a small cast iron skillet on the middle rack of your oven. Preheat the oven to 450°F (230°C), allowing the skillet to heat up with the oven.
- Prepare the Skillet: Once the oven is preheated, carefully remove the hot skillet using oven mitts. Add olive oil to the skillet and swirl it around to coat the bottom evenly.
- Season the Pork: In a small bowl, mix the Italian seasoning, salt, black pepper, and garlic powder. Sprinkle the seasoning over the pork and rub it in with your fingers to coat all sides.
- Start Cooking the Pork: Place the seasoned pork in the skillet. Using oven mitts, return the skillet to the oven and bake for 10 minutes.
- Flip and Continue Cooking: After 10 minutes, carefully remove the skillet from the oven and use tongs to flip the pork. Reduce the oven temperature to 400°F (200°C), then return the skillet to the oven and roast for another 15 minutes.
- Add Butter and Rest: Remove the skillet from the oven and add butter to the pan. Cover the skillet with a large plate, pan lid, or foil. Let the pork rest for 15 minutes. Note: The pork is done when the internal temperature reaches 145°F in the thickest part.
- Serve the Pork: Uncover the skillet and spoon the melted butter sauce over the pork. Slice and serve the pork with the sauce drizzled on top.
Notes
- Season All Sides: Coat the entire pork tenderloin evenly with spices. You can stick with just salt and pepper or try your favorite spice blends for variety.
- Trim Fat if Needed: Most pork tenderloins come pre-trimmed, but if there’s any fat remaining, use a sharp knife to remove it.
- Don’t Skip the Butter: As the butter melts in the hot pan, it combines with the pork juices to create a flavorful sauce to spoon over the meat.
- Let the Pork Rest: Cover the pork and let it rest for about 15 minutes after cooking. This step helps the juices redistribute, ensuring the pork stays tender and juicy.
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.
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!!!