This post may contain affiliate links. Please read our disclosure policy.
Indulge in a succulent and flavorful small pork tenderloin for one that’s ready in under 30 minutes! Ideal for those busy weeknights, this simple and quick recipe is a delightful dinner solution for individuals or small households. By using just a few ingredients and simple steps, you can enjoy a delightful meal without the worry of excess leftovers.
Pair this small pork tenderloin with Sautéed Green Beans or sweet, Roasted Butternut Squash. Serve it alongside a creamy Fettuccine Alfredo and a slice of soft, buttery Cornbread for a complete meal.
Why You’ll Love This Pork Tenderloin Recipe
- Simplicity: This recipe requires just a handful of everyday ingredients, minimal prep time, and straightforward cooking steps.
- Quick Cooking: Pork tenderloin is a lean cut, meaning it cooks quickly in your trusty cast iron skillet.
- Versatility: The basic ingredients allow you to customize the dish to your preference, whether you prefer a spicy kick or a sweeter profile.
- Healthy: Pork tenderloin is a great source of protein. Pair it with vegetables or a salad, and you’ve got a balanced meal.
What Is Pork Tenderloin?
Pork tenderloin is also called pork filet or pork tender. It comes from the muscle that runs alongside the backbone and is a lean, boneless cut of meat. Few other proteins are as tender and juicy as a pork tenderloin.
Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder.
- Pork tenderloin: Typically, a package contains two filets. If you are cooking for one, you might prefer using only about 8 ounces of the filet, which is roughly half of one tenderloin. The remaining tenderloins can be securely wrapped in freezer paper, heavy-duty freezer wrap, or even double-wrapped in plastic wrap for freezing and future use. However, if you choose to cook both tenderloins, rest assured that the leftovers can be kept and used in a variety of ways. Repurpose leftover pork in sandwiches, pasta dishes, or salads for a quick, tasty meal on another day.
- Italian seasoning, salt, black pepper, garlic powder: Italian seasoning brings a blend of classic herbs to the dish. You can easily switch it up with Herbes de Provence or a custom blend of your favorite dried herbs.
- Olive oil: Used to sear the pork, creating a delectable crust. However, you can substitute it with avocado oil or even coconut oil.
- Butter: I add salted butter to the pork after it cooks in the oven. Adding a little butter, then covering the pan while the pork rests keeps the meat extra juicy. The butter melts into the pork and helps to create the most incredibly delicious sauce!
This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.
Recipe Variations
- Honey Mustard Glazed: Mix honey and Dijon mustard in equal parts and brush this glaze over the pork tenderloin during the last few minutes of cooking. It adds a sweet and tangy flavor that complements the pork beautifully.
- Spicy Pork Tenderloin: For a bit of heat, rub the pork with a mix of smoked paprika, chili powder, and a pinch of cayenne pepper before cooking. This variation is perfect for those who enjoy a spicy kick.
- BBQ Style: Brush your pork tenderloin with BBQ sauce during the last few minutes of cooking for a smoky, sweet, and tangy flavor.
How To Cook A Small Pork Tenderloin
These step-by-step photos and instructions help you visualize how to cook pork tenderloin. See the recipe box below for ingredient amounts and full recipe 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. Remove from the oven and add olive oil to the skillet. 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 over. Reduce the oven temperature to 400 degrees F (200 degrees C) and continue roasting for 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 for 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.
- Transfer the pork to a plate and pour more of the amazing sauce over the top.
Expert Tips
- Season the pork on all sides: Make sure the 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 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.
Related Recipe: Beef Tenderloin For One
Frequently Asked Questions
Yes, you can use another oven safe skillet but a cast iron skillet is ideal for achieving a perfect sear.
It takes about 20-25 minutes to cook pork tenderloin in a cast iron skillet.
Pork tenderloin should be cooked to an internal temperature of 145 degrees Fahrenheit.
You can use a meat thermometer to check the internal temperature of the pork tenderloin. When it reaches 145 degrees Fahrenheit, it is done.
You’ll find pork tenderloin in the meat aisle of your grocery store. Typically, a pork tenderloin is a smaller cut, weighing around 1 to 1 1/2 pounds, and often, two tenderloins come packaged together.
You might come across some tenderloins that are pre-marinated. However, I recommend skipping these and opting for unseasoned cuts instead. Seasoning the meat yourself allows you to control the amount of salt and oil used, aligning better with your dietary preferences or restrictions.
To freeze raw pork, ensure it’s wrapped thoroughly and securely. You could use butcher paper or alternatively, double wrap the pork in plastic wrap before placing it into zip-top freezer bags. It’s helpful to divide the pork into convenient portions before freezing – 8 ounces tends to be a suitable serving size for one or two people.
If stored correctly, well-wrapped tenderloin can be kept in the freezer for up to six months. When you’re ready to cook the pork, it should be thawed in the refrigerator. This could take several hours or even overnight, depending on the size of the portion.
Despite the similar names, pork tenderloin and pork loin are not the same. Pork tenderloin is a boneless cut of meat originating from the muscle that lies along the pig’s backbone, characterized by its long and narrow shape. On the other hand, pork loin comes from the back of the pig and is noticeably larger. It’s both flatter and wider and may come either bone-in or boneless.
I use a 6.5-inch cast iron skillet in this recipe. You could use any oven-safe skillet. If you would like more information on the baking dishes I use in our “recipes for one”, please visit our FAQ page. For examples of the dishes used at One Dish Kitchen, please visit our Store page.
If you’ve tried this easy 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 small 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.
Notes
- 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.
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!!!