Put This in The Dinner Rotation
In the past, pork tenderloin or chops have not been on my list of go-to entree items for dinner. Why, because my experience with pork had been dry, bland, and tenderloins must take all day to cook. Wrong, wrong, wrong. Goal for this recipe is to make a tender, juicy, flavorful pork tenderloin in a cast iron skillet. Let’s put pork tenderloin in the weeknight dinner rotation.
The pork tenderloins I purchase in the grocery store usually come in pairs in the same package. The weight may be 2 lbs., but you end up with two tenderloins, two meals! Wrap the second tenderloin tightly in plastic wrap and freeze it for another day.
What You Need to Make Cast Iron Pork Tenderloin
- Pork tenderloin – as noted above, the packaging may be deceptive. This recipe calls for one 1-1.25 lb. tenderloin, plain. There are plenty of options for marinated loins, find one which has no flavoring.
- Oil and butter – olive oil and a salted butter will bring fat and flavor. We’re going to sear the tenderloin in the oil and then bake the tenderloin with the butter.
- Garlic, rosemary, salt, and pepper – we’ll add fresh garlic cloves and sprigs of rosemary to the butter. Aromatic and flavorful, these are simple ingredients. Salt and pepper. It will feel like a lot of salt, but we want to season the meat well.
- Apricots and pepitas – dried apricots will absorb delicious marsala, with a dash of salt to enhance the flavor, and a bit of cinnamon. Pepitas are shelled pumpkin seeds. Salty, crunchy, and beautifully green.
- Marsala wine – one of my favorite cooking accessories, Marsala is sweet and compliments the fruit well. If you want an alternative, try maple syrup with a bit of water. The syrup will be thick and bring the sweetness.
How to Make Cast Iron Pork Tenderloin
The secret to making this tenderloin extra, is to give it a crispy, beautiful sear. First, start by preheating the oven to 350 degrees. Next, pat the tenderloin dry and rub it on all sides with the salt and pepper. Hopefully, you find that while it might feel like a lot of salt and pepper, that by the time to cover the whole tenderloin, it’s just right.
Then, heat the olive oil in a large cast iron skillet. If you don’t have cast iron, which is in my top fav items in the kitchen, just be sure to use an oven safe skillet option.
Don’t Touch It!
Heat the olive oil until it develops a shimmer. Then, carefully place the tenderloin in the oil. Let the tenderloin sit in the oil for two minutes. Don’t move the meat while it works its magic. After two minutes, turn the tenderloin to the other side and repeat. Continue this on all “four” sides. The ends don’t need a sear, and you may need to hold the tenderloin in place on the narrow sides if it will not stay in place on its own.
Once the tenderloin is cooked on all sides, remove it from the heat. Add the butter, garlic cloves, and sprigs of rosemary to the skillet. Place the skillet on the middle rack of the oven. Bake for 15 minutes. At each 5 minutes of cooking, spoon the buttery garlic-herb sauce over the tenderloin.
To prepare the apricots, quarter each piece and chop the pepitas.
In a small skillet, melt butter. Add the apricots and allow them to cook and soften.
Next, add the Marsala or syrup and water to the pan. Add a dash of salt and a teaspoon of cinnamon. Mix well. The apricots should develop a bit of toasty char of their own.
Get A Good Rest
Check the internal temp of your tenderloin. I like to enjoy mine medium rate at 145 degrees. I actually cooked this one to 150, a bit too long because I was shooting and cooking; it’s too done for me but was still moist and tender. Always let your tenderloin rest before slicing. Serve this amazing tenderloin topped with toasty, cinnamony sweet apricots and crunchy, salty pepitas.
Tips, Tricks, & FAQs
- How to cut pork tenderloin? First, you should always let your meat rest before cutting. This keeps more of the juices in the meat. Second, cut across the grain, the fibers of the meat. Lastly, I recommend using a serrated knife to cut across. I have a large serrated that is also great for cutting loaves of bread and tomatoes.
- What goes with pork tenderloin? Yum. I think mashed potatoes, yams or sweet potatoes are both great. Fruit is a complementary flavor, which is why we’ve paired apricots with the pork tenderloin today. Pork tenderloin is also great for making Cuban sandwiches.
- How long to cook pork tenderloin in the oven? Always follow the recommendation on the packaging, but if you need a guideline, about 35 minutes in a 375 degree oven for a 1-1.25 lb. tenderloin. The recipe above requires a lower temp and less time, because searing the meat first starts the cooking process. Always check the internal temperature of the meat to verify it is fully cooked. Pork can be enjoyed slightly rare at 145 degrees.
Cast Iron Pork Tenderloin
Equipment
- cast-iron skillet
- tongs
- splatter screen (optional)
- cutting board
- paring knife
- measuring cup
- measuring spoon
- small skillet
Ingredients
Pork Tenderloin
- 1-1.25 lb pork tenderloin
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 2 Tablespoons olive oil
- 3 Tablespoons salted butter
- 2 large sprigs rosemary
- 3-4 large garlic cloves
Apricot & Pepitas Topping
- 1 cup dried chopped apricots (6 ounces dried, whole)
- 1 Tablespoon salted butter
- 1 Tablespoon marsala wine (substitute maple syrup)
- dash sea salt
- 1/4 teaspoon cinnamon
- 1/4 cup chopped pepitas (shelled pumpkin seeds)
Instructions
Pork Tenderloin
- Preheat the oven to 350 °F
- While the oven is heating, pat the pork tenderloin dry. Salt and pepper the pork tenderloin on all sides.
- Heat olive oil in an oven safe skillet or cast-iron skillet. Once the oil shimmers, carefully add the tenderloin. I use a splatter screen over the top of my pan. This stops the spitting oil but doesn't trap moisture like a lid which will ruin your sear.
- Sear each side for 2 minutes, do not move the tenderloin. Flip and repeat for 1 minute on the remaining raw sides. If there is fat strip on the tenderloin, it should be at the top when finished searing. You may have to hold the tenderloin in place on the long, narrower sides with tongs if it doesn't stand up on its own. The ends should not need to be seared.
- Remove the skillet from the heat. Add butter, garlic, and rosemary to the pan. Spoon the butter and oil mix over the tenderloin.
- Place the oven safe skillet on the middle rack in the oven.
- At 5-minute intervals, spoon the oil-butter mix over the tenderloin. Bake for 15 minutes or until the internal temperature at the thickest point is 145℉, the center will be slightly pink, but done. You'll be able to see the grain of the meat. Allow the tenderloin to cook for longer until the internal temp is between 150℉ to 160℉ to get a more well-done center.
- At the end of the cooking time, remove the tenderloin from the pan and on to a serving plate. Let it rest for 5 minutes before slicing.
Apricots
- Cut the apricots into small, diced pieces.
- Melt the butter in a saucepan over medium low heat.
- Reduce the heat to low and add the apricots to the pan. Add the marsala and cook for 1-2 minutes until they begin to plump up and the marsala has cooked down.
- Add the salt and cinnamon. Cook for another 1-2 minutes, stirring frequently. The apricots will start to brown a bit. Remove from heat.
Pepitas
- Chop the pepitas into a crumble.
Serve It Up
- You can leave the tenderloin whole or slice it on an angle. Either way, spoon the apricot mix over the tenderloin. Then, sprinkle the pepitas over top. Serve immediately.
