This wonderful pork tenderloin recipe is the best! Juicy, extra tender, and filled with flavor, this 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 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!
Why This Recipe Works
You should definitely make this dish 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.
This 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 cooks in about a half an hour.
What Is Pork Tenderloin?
Few other proteins are as tender and juicy as a pork tenderloin. In addition to its fabulous flavor, this meat 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.
Ingredient Notes
See recipe box below for ingredient amounts and full recipe instructions.
- Pork tenderloin: Most packages come with two filets inside. If you're cooking for one you might not want to make them both. In fact, when I cook for myself I use about 8 ounces of pork filet, which is about half of one 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.
- Italian seasoning, salt, black pepper, garlic powder: For flavor.
- Olive oil: I use extra virgin olive oil in this pork tenderloin recipe as well as in every other recipe on One Dish Kitchen that calls for olive oil. Extra virgin olive oil is the least processed form of olive oil. It is an unrefined oil and the highest-quality olive oil you can buy. Because of the way extra virgin olive oil is made, it retains more true olive taste. It also contains more of the vitamins and minerals found in olives. It's my favorite type of olive oil to use but you may use a lighter olive oil instead.
- 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!
How To Make This Recipe
- 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 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.
- 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.
Frequently Asked Questions
Pork tenderloin is found in the meat section of the grocery store. The tenderloin is the small cut of pork tenderloin, usually weighing around 1 to 1 1/2 pounds, you'll usually see two in a sealed package.
You might see some tenderloins in a marinade. Personally, I don't purchase these. I like to season the meat myself, this controls the amount of salt and oil used.
Raw pork 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.
Pork tenderloin leftovers are wonderful. If you'd like to make the entire 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:
- Garlic Smashed Potatoes
- Smashed Brussels Sprouts
- Roasted Butternut Squash
- Ratatouille
- Scalloped Potatoes
- Rice Pilaf
- Macaroni and Cheese
- Roasted Carrots
Enjoy!
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.
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Ingredients
- 8 ounces pork tenderloin
- 1/2 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1/4 teaspoon kosher salt
- 1/8 teaspoon coarsely ground black pepper
- 1/8 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.
I stuffed the pork loin with small slices of alternating fresh garlic and candied ginger, then brushed the loin with a raspberry pulp vinegar, waited 10 minutes, patted dry, and then followed your instructions from there. It was OUTSTANDING! My own twist made it my own, but I think your easy one-skillet meal would probably be just as good. Thanks for the great recipe!
Your version sounds fantastic, David! I’m so happy you enjoyed it.
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!!!