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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.
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