Easy Cast Iron Pork Tenderloin with Honey Butter Sauce -

Name: Easy Cast Iron Pork Tenderloin with Honey Butter Sauce
Prep time: 5 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 pork tenderloins; 1 ½ tsp creole seasoning (Our favorite is Tony Chachere's Original Creole Seasoning); 1 tsp dried thyme; 1 tbsp oil (vegetable, canola or EVOO); 4 tbsp salted butter; 2 tbsp honey

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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.

This is just one in our collection of one pan dinner recipes. We have everything from one pot pastas to easy skillet meals to sheet pan dinner.

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

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 and this Boursin Pork Tenderloin Recipe. 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.

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Why it's great
What is pork tenderloin?
Why use a cast iron skillet?
Ingredients for cast iron pork tenderloin
Helpful kitchen tools
How to make cast iron pork tenderloin
Serving ideas
For a crowd
FAQs
Tips and tricks
More cast iron skillet recipes
Recipe
Comments

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.

These are my favorite cast iron skillets!

Ingredients for cast iron pork tenderloin

Ingredients to make pork tenderloin in cast iron skillet on white counter top.

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.

Helpful kitchen tools

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.

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.

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.

This can also be an alternative holiday main dish and has appeared on our list of Easter Recipes.

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!

FAQs

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.

Tips and 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.

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