With a quick cooking method and a boldly flavored marinade, this cast iron pork tenderloin is perfectly seasoned and tender every time. Pair this with a savory potato tart for a hearty fall meal.
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This easy pork tenderloin recipe is simply delicious! A marinade of garlic, ginger, and soy pairs beautifully with pork to create a bold, deep flavor.
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Why you will love this
- Pork tenderloin is lean, tender, and quick-cooking.
- Easy, flavor-packed marinade infuses tons of flavor into this recipe.
- Stove-top to oven cooking method yields perfect results every time.
- The outside is seared to caramelized perfection, while the inside stays tender and juicy.
- Marinate the pork in the morning, and it will be ready to cook at dinner time.
- Serve this pork with red skin garlic mashed potatoes or coconut cilantro lime rice and lemon pepper green beans or roasted potatoes and broccoli.
- Leftovers are equally delicious in pork fried rice.
Ingredients
- Pork tenderloin is a long, thin cut of boneless pork. It is lean, pairs well with so many flavors, and cooks quickly.
- Garlic, ginger, and soy sauce are the base of this marinade.
- Brown sugar adds a touch of sweetness and helps with caramelization.
Stove-to-oven method
This two-step cooking process yields perfectly tender and juicy results every time.
Step 1: Sear the meat on all sides. This creates a caramelized exterior which locks in flavor and juices.
Step 2: Transfer the meat to the oven to finish cooking. The gentle heat of the oven allows the meat to cook evenly... reaching a perfectly cooked interior without drying out the exterior.
In addition to pork, I love using this method with chicken, steak, and even salmon.
TIP: Always use an instant-read thermometer to ensure the protein reaches a safe recommended internal temperature, as outlined in my meat and seafood cooking temperature guide.
Step-by-step instructions
Please see the recipe card for complete instructions and ingredient amounts.
- Place the pork tenderloin in a large zipper-top bag.
- Add the garlic, ginger, soy sauce, vinegar, brown sugar, red pepper flakes, and pepper.
- Seal the bag tightly and squish it around to make sure the pork is evenly coated with the marinade.
- Refrigerate for a minimum of 4 hours or up to 8 hours or overnight.
- Preheat a cast iron skillet over medium-high heat. Add 2 teaspoons oil.
- Add the pork to the pan, reserving the marinade left in the bag.
- Cook the pork on each side for 2-3 minutes until brown.
- Transfer the skillet to a 375-degree oven until the internal temperature of the pork reaches 145 degrees, approx. 15-25 minutes. The cooking time will depend on the size and thickness of the tenderloin. Start checking the temperature after 10-12 minutes. An instant-read thermometer is the best way to ensure proper doneness.
- While the pork cooks, pour the reserved marinade into a small saucepan.
- Bring to a boil and reduce to a simmer to thicken.
- When the pork is done, rest it for three minutes before slicing.
- Drizzle the sauce over the top or serve it on the side.
Storing and reheating
- Store leftover pork in an airtight container in the refrigerator for 4-5 days.
- To reheat on the stove, place sliced pork in a skillet with a thin layer of chicken or vegetable broth. Cover and heat slowly until warmed through.
- To reheat in the oven, place sliced pork in a baking dish with a thin layer of chicken or vegetable broth. Cover with aluminum foil and bake at 325 degrees until warmed through.
Recipe FAQs
Cast iron is oven-safe, so the pan can go from stove to oven. It works well with high heat and produces a good crust on the meat.
If you don't have a cast-iron pan, use a pan that is oven-safe and works well at high searing temperatures, such as stainless steel.
It's not required, but it's recommended for optimal results. Searing the pork creates a flavorful crust on the exterior and locks in the juices for a tender result.
Searing is done at a high temperature, so it's important to use oil. Oil has a higher smoke point than butter. The butter will burn, which will lend a bitter taste to the pork.
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📖 Recipe Card
Cast Iron Pork Tenderloin
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EQUIPMENT
Ingredients
- 1¼ pounds pork tenderloin
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice wine vinegar
- 2 tablespoons dark brown sugar (or light brown sugar)
- ½ tablespoon minced garlic
- ½ tablespoon minced ginger
- ¼ teaspoon black pepper
- 1 pinch red pepper flakes (or to taste)
- 2 teaspoons olive oil (or similar (Note 1))
Instructions
- Add the pork tenderloin to a large zipper-top bag. Add the soy sauce, vinegar, brown sugar, garlic, ginger, pepper, and pepper flakes.
- Seal the bag, pressing out the air, and squish around to ensure the pork is coated with the marinade. Refrigerate for at least 4 hours or up to 8 hours (or overnight).
- Preheat the oven to 375℉. Preheat a cast iron skillet over medium-high heat. Add the oil to the pan.
- Add the tenderloin to the hot skillet. Transfer the marinade to a small saucepan and set aside.
- Cook the pork for 2-3 minutes per side until brown. Transfer the skillet to the oven and bake for 15-25 minutes until the internal temperature reaches 145℉. (Note 2)
- While the pork cooks, bring the marinade to a boil. Reduce to a low simmer to thicken the sauce.
- When the pork is done, rest for three minutes before slicing.
- Strain the marinade and pour over the sliced pork or serve on the side.
Notes
- Oil is best to use because it has a higher smoke point than butter. Butter will burn which will lend a bitter, unpleasant flavor to the pork.
- The cooking time will depend on the size and thickness of the pork tenderloin. Start checking the temperature after 10-12 minutes. Always use an instant-read thermometer to ensure the proper doneness of the pork.
- Store leftovers for 4-5 days in the refrigerator in an airtight container.
- Reheat in a skillet with a thin layer of chicken or vegetable broth. Cover the pan and heat slowly until warmed through. Alternatively, place the sliced pork in a baking dish with a thin layer of broth, cover with aluminum foil and heat at 325°F until warm.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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