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    Home » Recipes » Dinner

    Published: Apr 6, 2023 by Misty · This post may contain affiliate links. For more information, see our privacy policy.

    Easy Cast Iron Pork Tenderloin with Honey Butter Sauce

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    Jump to Recipe
    Sliced pork tenderloin on a white plate coated in sauce with text overlay on top of the photo.
    Overhead of honey butter pork tenderloin with text overlay.

    This easy Cast Iron Pork Tenderloin is sprinkled with creole seasoning and thyme, seared to golden perfection, and coated in a sticky honey butter sauce! Bursting with flavor and wonderfully tender, this 5 ingredient pork tenderloin makes for an easy weeknight dinner or impressive company meal.

    Sliced pork tenderloin on a white plate coated in sauce and sprinkled with fresh thyme.
    This pork tenderloin is deliciously tasty and deceivingly simple to make.
    Skip to:
    • 🏅 Why it's great
    • 🐖 What is pork tenderloin?
    • 🍳 Why use a cast iron skillet?
    • 🍯 Ingredients
    • 🔪 How to make cast iron pork tenderloin
    • 🥗 Serving ideas
    • 👨‍👩‍👧‍👦  For a crowd
    • 🙋 Questions & Answers
    • 👨🏼‍🍳 Tips & Tricks
    • 📖 More cast iron skillet recipes
    • 👋🏻 Connect with us!
    • 📋 Recipe
    • 💬 Comments

    Let me introduce you to your next food addiction: juicy Cast Iron Pork Tenderloin covered in the most delicious cajun honey butter sauce! We rarely have leftovers when we make this one.

    We also LOVE this Maple Glazed Pork Tenderloin. Whichever you have the ingredients for, they are 1000% worth your time!

    This easy pork tenderloin recipe is originally from Momma Hen’s Kitchen, but we added thyme and adjusted the cooking method to ensure the sauce comes out just right.

    🏅 Why it's great

    • It's just 5 ingredients!
    • It's naturally a tender, lean cut of meat with no need to marinate or brine in advance.
    • Unlike many pork recipes (like pork chops, pork roast, and different cuts of meat), pork tenderloin stays deliciously moist when cooked correctly.
    • It goes well with a variety of side dishes, so you can use what you have on hand.
    • It's easy enough for a quick weeknight dinner but tasty enough to serve to guests.
    • You can prep it ahead by trimming and freezing the pork. Then just thaw and cook.

    If that's not enough to convince you, check out what readers are saying about this Cast Iron Pork Tenderloin recipe!

    "I have made this several times now, and it is so delicious. I've never been good at cooking pork loin, but this recipe, as well as your instructions on how to cook it to make sure it doesn't get too dry, helped me a lot. My family thanks you, haha!" - Brittany

    "Made this for dinner tonight and it was great! Will make again for sure. Even my health nut grandson liked it!" - Sharon

    "Making this again tonight! So good. Never any leftovers." - Kim

    🐖 What is pork tenderloin?

    Pork tenderloin is known as the "filet mignon" of pork. It's a thin, boneless cut from along the backbone that is best cooked quickly to avoid overcooking. It is often confused with a pork loin, which is a very different, thicker cut of meat that should not be substituted.

    🍳 Why use a cast iron skillet?

    Using a cast iron pan when cooking pork tenderloin will allow you to get a nice golden sear on the outside, then finish baking it all in the same pan. The searing process adds lots of flavor, you'll use limited dishes, and clean up is minimal.

    For my favorite cast iron skillets (affiliate) and instructions for seasoning and cleaning cast iron, check out our Cast Iron Skillet Guide.

    🍯 Ingredients

    Ingredients to make pork tenderloin in cast iron skillet on white counter top.
    You just need 5 simple ingredients to make this dinner recipe!
    • Pork tenderloins: These often come in packs of two and one is usually smaller than the other. Choose tenderloins that have pinkish-red flesh and some marbling of fat throughout.
    • Creole seasoning: Our favorite is Tony Chachere's Original Creole Seasoning (affiliate). It's a perfect blend of garlic powder, black pepper, salt, and other spices.
    • Dried thyme: Fresh thyme can be substituted, but I actually prefer dry in this recipe.
    • Butter: A little butter brings the sauce to life. I use salted, but you can always add a touch of salt if you use unsalted butter.
    • Honey: Adds just a bit of sweet to compliment the seasonings.

    🔪 How to make cast iron pork tenderloin

    Two raw pork tenderloins sprinkled with seasoning on a white cutting board.

    Start by trimming the silver skin off of your tenderloins (see more details in the FAQ section). Combine the creole seasoning and thyme in a small bowl, then sprinkle it evenly on all sides of the pork.

    Two pork tenderloins searing in a cast iron skillet.

    Heat 1 tablespoon oil in a cast iron skillet over medium high heat. Once hot, sear each side of the pork for 3-5 minutes, until golden brown.

    Two seared pork tenderloins in a cast iron skillet with honey and butter melting in the pan.

    Add the honey and butter straight to the pan. Roll the tenderloins around to coat in sauce. Bake in a preheated oven at 375°F for 15-20 minutes, or until a meat thermometer registers the internal temperature at 145°F. You may need to remove the smaller one sooner, then continue cooking the larger one.

    Silicon brush coating pork tenderloin with honey butter sauce.
    This pork tenderloin stays moist, juicy, and perfectly golden on the outside.

    Remove meat from the hot pan and let pork rest for 5-10 minutes tented loosely with aluminum foil. Meanwhile, if the sauce is too thin place it over medium heat and simmer until slightly thickened. Slice the rested pork and serve with sauce.

    Overhead view of sliced pork tenderloin with honey butter covering the platter.
    Serve with roasted veggies, your favorite potatoes, and buttery dinner rolls for the perfect meal!

    🥗 Serving ideas

    Cast Iron Pork Tenderloin is the perfect recipe to serve with any number of sides! Roasted veggies, baby potatoes, fresh bread, and a quick salad make for a full meal.

    Our favorite sides for this meal include Crispy Hasselback Potatoes, Perfectly Roasted Broccoli, Roasted Frozen Corn, Buttery Pull Apart Bread, and this Autumn Chopped Salad.

    👨‍👩‍👧‍👦  For a crowd

    If you want to serve this to more than 6-8 people, you will have to use two large skillets. Triple check that they fit in your oven at the same time. If they do, you're good to go!

    🙋 Questions & Answers

    What is “silver skin” and how do I remove it?

    You will likely find a layer of silvery-white connective tissue on your pork tenderloin. This is the silver skin. When cooked, silver skin shrinks oddly and becomes very tough and unpleasant to eat.

    Before cooking, remove the silver skin by placing the meat on a cutting board and using a sharp knife to trim it off as you would a thick layer of fat.

    To what temperature should I cook pork tenderloin?

    The safe temperature for pork tenderloin is anywhere between 145-160 degrees F. Pork tenderloin can be slightly pink inside, but should not be dark pink or bloody. This article is a great guide for different temperatures.

    We use this instant read thermometer (affiliate) to test it periodically as it bakes. We prefer to remove ours at 145° knowing that it will continue to cook slightly as it rests. This way it stays moist and tender!

    Can I use a different pan?

    Cast iron is preferred, but you could also use a dutch oven or oven-safe skillet.

    How to store and reheat?

    Store your cooked pork tenderloin in an airtight container in the fridge for up to 5 days. Reheat gently in the microwave (I suggest 50% power to avoid drying it out) or in a wam skillet on the stove.

    Can I prep this recipe ahead?

    You can trim the meat and remove the silverskin, then store in the fridge wrapped tightly in plastic wrap for up to 3 days. If you need it to last longer, add a layer of tinfoil and freeze it for up to 3 months. Thaw completely before cooking.

    Silicon brush coating pork tenderloin with honey butter sauce.
    This pork tenderloin stays moist, juicy, and perfectly golden on the outside.

    👨🏼‍🍳 Tips & Tricks

    • Pork tenderloin comes in different shapes and sizes. It doesn't usually have just two defined sides… sometimes it has 3 or even 4. Make sure to season and sear every side for the best results. 
    • Keep the skillet over a medium-high heat while searing, but turn it down slightly if you notice excessive smoke or burning.
    • Check the temperature often to ensure you don't overbake the pork. If one tenderloin is smaller than the other, you may need to remove it sooner while the larger tenderloin finishes cooking.

    📖 More cast iron skillet recipes

    • Maple Glazed Pork Tenderloin
    • Easy Cast Iron Pizza Recipe
    • The Best Cast Iron Skillet Cake with Pecan Praline Topping
    • Sizzling Skillet Chicken Fajitas
    • Moist Cast Iron Skillet Cornbread
    • Rich Canned Baked Beans in Cast Iron

    👋🏻 Connect with us!

    If you try this recipe, please leave a comment and star rating to let us know how it is! We’d also love to connect with you on Facebook, Instagram, or Pinterest. Tag @borrowedbites or hashtag #borrowedbites to show us your food!

    📋 Recipe

    Sliced pork tenderloin on a white plate coated in sauce and sprinkled with fresh thyme.

    Easy Cast Iron Pork Tenderloin with Honey Butter Sauce

    This easy Cast Iron Pork Tenderloin is sprinkled with creole seasoning and thyme, seared to golden perfection, and coated in a sticky honey butter sauce! Bursting with flavor and wonderfully tender, this 5 ingredient pork tenderloin makes for an easy weeknight dinner or impressive company meal.
    5 from 6 votes
    Print Pin Save Saved! Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 5 minutes minutes
    Cook Time: 30 minutes minutes
    Resting Time: 10 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 6
    Calories: 273kcal
    Author: Borrowed Bites

    Equipment

    • 12 inch cast iron skillet

    Ingredients

    • 2 pork tenderloins
    • 1 ½ teaspoon creole seasoning Our favorite is Tony Chachere's Original Creole Seasoning
    • 1 teaspoon dried thyme
    • 1 tablespoon oil vegetable, canola or EVOO
    • 4 tablespoon salted butter
    • 2 tablespoon honey
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 375°F.
    • Trim the silverskin off of each pork tenderloin with a sharp knife. Then combine the creole seasoning and dried thyme. Sprinkle generously on all sides of the tenderloins.
      2 pork tenderloins, 1 ½ teaspoon creole seasoning, 1 teaspoon dried thyme
    • Heat 1 tablespoon of oil in a 12 inch cast iron skillet over medium-high heat. Once hot but not smoking, sear each side of the pork for 3-5 minutes, or until golden brown.
      1 tablespoon oil
    • Add butter and honey directly to the skillet. Roll the tenderloins around so that all sides are coated in the sauce.
      4 tablespoon salted butter, 2 tablespoon honey
    • Place the whole skillet in the oven and bake for 15-20 minutes, or until the meat just registers 145°F. You may need to remove the smaller one sooner, then continue cooking the larger one.
    • Remove the pork from the pan and allow the pork to rest for 5-10 minutes tented loosely with aluminum foil. Meanwhile, if the sauce is too thin place it over medium heat and simmer until slightly thickened. Slice the rested pork and serve with sauce.

    Notes

    Tips & Tricks
    • Pork tenderloin comes in different shapes and sizes. It doesn't usually have just two defined sides… sometimes it has 3 or even 4. Make sure to season and sear every side for the best results. 
    • Keep the skillet over a medium-high heat while searing, but turn it down slightly if you notice excessive smoke or burning.
    • Check the temperature often to ensure you don't overbake the pork. If one tenderloin is smaller than the other, you may need to remove it sooner while the larger tenderloin finishes cooking.
     
    Storage and Reheating
    Store your cooked pork tenderloin in an airtight container in the fridge for up to 5 days. Reheat gently in the microwave (I suggest 50% power to avoid drying it out) or in a wam skillet on the stove.

    Add Your Own Notes

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    Nutrition

    Calories: 273kcal | Carbohydrates: 6g | Protein: 35g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 129mg | Sodium: 156mg | Potassium: 680mg | Fiber: 1g | Sugar: 6g | Vitamin A: 441IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 2mg

    All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.

    Tried this recipe?Leave a rating or pin it for later!

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      Recipe Rating




    1. Sharon Cushman says

      January 09, 2022 at 5:48 pm

      Made this for dinner tonight and it was great! Will make again for sure. Even my health nut grandson liked it!

      Reply
      • Danielle says

        January 10, 2022 at 10:37 am

        What high praise! Thank you so much for letting us know!

        Reply
    2. Kim says

      July 15, 2021 at 6:48 pm

      Making this again tonight! So good. Never any leftovers.

      Also... Made your apricot chicken the other night and it was so tasty. So easy And just what I needed with very little time To cook dinner

      Reply
      • Danielle says

        July 15, 2021 at 8:15 pm

        That’s my experience as well! Thanks for taking the time to comment. We love hearing from the people that make our recipes. And yes, the Apricot Chicken is quick and tasty! Happy to hear you found some winners!

        Reply
    3. Brittany says

      February 19, 2021 at 1:16 pm

      5 stars
      I have made this several times now, and it is so delicious. I've never been good at cooking pork loin, but this recipe, as well as your instructions on how to cook it to make sure it doesn't get too dry, helped me a lot. My family thanks you, haha!

      Reply
      • Misty says

        February 19, 2021 at 1:27 pm

        Yay, we're so glad it was helpful and turned out good! Thanks so much for sharing!

        Reply
    4. Phyllis miller says

      January 04, 2021 at 7:46 pm

      5 stars
      This turned out So good. It melted in our mouth and the flavor was outstanding. This is a definite repeat. Thanks Borrowed Bites for one more terrific meal

      Reply
      • Misty says

        January 04, 2021 at 8:13 pm

        So glad it turned out good! Thanks for sharing!

        Reply
    5. Leslie says

      September 02, 2020 at 1:42 pm

      5 stars
      So so so yummy! My first pork tenderloin recipe and I’m surprised by how delicious it is. We barely had any leftover for 6 people. Will make again.

      Reply
      • Misty says

        September 02, 2020 at 1:43 pm

        It is shockingly easy, huh? So glad you loved it!

        Reply
    6. Courtney says

      February 26, 2020 at 7:43 pm

      5 stars
      Very delicious. Would make again!

      Reply
      • Danielle says

        February 26, 2020 at 7:51 pm

        Great to hear! So glad you enjoyed it. It’s been a family favorite for many years.

        Reply
    7. Kimberly A Jones says

      February 13, 2020 at 9:17 am

      This looks delightful, Misty.

      Reply

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    Hi! We are Danielle and Misty: a mom and daughter with a serious passion for seeking out the best recipes to serve again and again to those we love. With a mix of everyday favorites and indulgent weekend fare there is something here for you and yours as you develop your own family traditions.

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