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close up of sliced pork tenderloin on a platter.
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5 from 1 vote

Cast Iron Pork Tenderloin

With a quick cooking method and a boldly flavored marinade, this cast iron pork tenderloin comes out perfectly seasoned and tender every time.
Prep Time5 minutes
Cook Time35 minutes
Marinate4 hours
Total Time4 hours 40 minutes
Course: Main Dish
Cuisine: American
Servings: 2 - 3
Calories: 441kcal
Author: Abbey McDermott

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

  1. 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.
  2. 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.
  3. Store leftovers for 4-5 days in the refrigerator in an airtight container.  
  4. 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

Calories: 441kcal | Carbohydrates: 14g | Protein: 60g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 184mg | Sodium: 730mg | Potassium: 1206mg | Fiber: 0.3g | Sugar: 12g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 3mg