Easy Cast Iron Pork Tenderloin with Honey Butter Sauce

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

5 from 6 votes

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.

Prep Time5

Cook Time30

Resting Time10

Total Time45

Course: Main Course

Cuisine: American

Servings:

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

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.

Nutrition