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Looking for a cooking method to ensure perfectly cooked pork tenderloin every time? This is it! Cooking pork tenderloin in a cast iron skillet ensures an even sear, and locks in the juices while the oven finish produces an evenly cooked tenderloin that is not dry or overdone. Paired with a luxurious maple mustard pan sauce, which is both sweet and savory, this cast iron pork tenderloin is perfect for any dinner occasion. Whether you’re cooking for family or guests, I hope you love this recipe as much as I do!

cast iron skillet with sliced pork tenderloin, fresh thyme and maple dijon pan sauce
Jump to:
  1. 1 Erica’s Thoughts
  2. 2 Ingredients you’ll need to make this easy pork tenderloin recipe:
  3. 3 Equipment you’ll need:
  4. 4 How to Make Cast Iron Pork Tenderloin:
  5. 5 Expert Tips and Variation Ideas
  6. 6 FAQs
  7. 7 Looking for more? Here are other amazing recipes for dinner!
  8. 8 Cast Iron Pork Tenderloin with Maple Mustard Pan Sauce
    1. 8.1 Description
    2. 8.2 Ingredients
      1. 8.2.1 Pork
      2. 8.2.2 Pan Sauce
    3. 8.3 Instructions
    4. 8.4 Notes
    5. 8.5 Would you like to save this?
    6. 8.6 Nutrition
    7. 8.7 Did you make this recipe?

Erica’s Thoughts

Pork tenderloin is one of those proteins that I often overlook. I don’t generally gravitate towards pork unless it’s bacon. BUT pork tenderloin is an inexpensive, versatile, lean and nutritious source of protein! It’s a quick weeknight dinner but also ‘fancy’ enough to serve to guests- especially when you pair it with a yummy sauce.

Pairing pork with a sweet condiment like applesauce or chutney or jam is a culinary practice that has been around for ages. So I used that as inspiration when dreaming up what type of sauce would work well with this easy recipe. I love the earthiness and tang of mustard with pork and adding maple syrup for sweetness, lemon juice for tang and butter for richness makes a sauce that feels light but rich and doesn’t overpower the pork.

I love to pair this cast iron pork tenderloin recipe with side dishes like this apple and kale slaw and either roasted potatoes or a simple pasta dish. It feels fancy but ultimately everything is rustic and simple and inexpensive! Let’s do it.

Ingredients you’ll need to make this easy pork tenderloin recipe:

picture of the ingredients needed to make the recipe

Pork Tenderloin: An average pork tenderloin is 1.25-1.5lb which is perfect for this recipe and for about 4 servings. You can find it in the meat section of the grocery store. Tenderloins usually come in a 2-pack, so you can either double the recipe or wrap one tightly in plastic wrap and keep it in the freezer until you want to make this again!

Seasonings: kosher salt, black pepper, garlic powder, dried thyme, and smoked paprika make a lovely dry rub to give the pork lots of flavor.

White wine: wine gives a subtle tang and depth of flavor to the pan sauce. If you don’t have white wine on hand you can sub chicken broth.

Maple syrup: pure maple syrup provides the sweetness for the sauce and pairs perfectly with the pork. You could also use brown sugar.

Dijon mustard: maple and mustard are a match made in sweet savory heaven. I like to use a combo of Dijon mustard and whole grain mustard but you can use all Dijon mustard if you don’t have both varieties on hand.

Lemon: a squeeze of fresh lemon juice really brightens up the sauce and provides contrast for the buttery richness.

Butter: butter provides richness and gives the pan sauce a silky, glossy, irresistible finish.

thick slices of pork coated with pan sauce on a white plate

Equipment you’ll need:

Cast iron pan: a good cast iron skillet is a kitchen staple. It allows you to start on the stovetop and transfer anything you’re cooking straight into the oven- score! It also helps with an even sear to make the best pork tenderloin.

Tongs: for flipping the pork and removing it from the skillet.

Instant read thermometer: a meat thermometer is key for nailing the perfect doneness.

Whisk: a whisk helps the sauce come together seamlessly.

How to Make Cast Iron Pork Tenderloin:

Prep: Preheat the oven to 400 degrees F. Pat tenderloin dry with paper towels and trim away any excess fat and silver skin with a pair of kitchen scissors or sharp knife.

Season: Drizzle the pork tenderloin with olive oil. Season with kosher salt, black pepper, garlic powder, dried thyme, and smoked paprika, making sure to rub the seasonings evenly over the entire tenderloin.

raw pork tenderloin coated in seasonings
pork tenderloin in a cast iron skillet, seared on all sides

Sear: Heat a small amount of oil in a large cast iron skillet over medium high heat. Sear all sides of the pork tenderloin in the hot pan, for about 3-4 minutes per side, until it is deeply golden brown all over. This should take about 15 minutes in total.

Roas: Transfer the cast iron skillet to the hot oven and roast for 10-15 minutes until the internal temperature of the pork is 145°F, as read by a meat thermometer. Be careful not to exceed this temperature to avoid drying out the pork. You can prep any sides while cooking pork tenderloin in the oven! Remove the skillet from the oven, place the meat on a cutting board, and let the pork rest for 15 minutes while you make the sauce.

pink whisk in a deep brown pan sauce
spoon scooping up a maple mustard pan sauce in a black skillet

Make the Pan Sauce: With the heat on medium-low, deglaze the skillet with white wine or chicken broth, scraping up the browned bits from the bottom. Add the maple syrup, Dijon mustard, whole grain mustard, and lemon juice, whisking until smooth. Turn off the heat and whisk in the butter until the sauce is glossy and smooth.

sliced pork tenderloin with a gray spoon scooping pan sauce over the slices
white plate with sliced pork tenderloin and apple and kale slaw

Serve: Slice the pork tenderloin and serve it hot, spooning the maple mustard pan sauce over the top. Garnish with fresh thyme or other fresh herbs, if desired. MMMMM, take a moment.

Expert Tips and Variation Ideas

  • Use a meat thermometer to ensure the pork reaches exactly 145°F. This guarantees juiciness without overcooking.
  • For best results, make sure your cast iron skillet is well seasoned to avoid sticking.
  • The seasoning blend, sauce and method will work for pork chops, pork loin roast, chicken thighs or chicken breasts, but the cooking times will vary depending on the protein you use.
  • You can make slight substitutions to the sauce like chicken broth instead of white wine or brown sugar instead of maple syrup but I wouldn’t recommend deviating too much or the sauce will not turn out the same.
  • This juicy pork tenderloin pairs well with a simple slaw or salad, roasted baby potatoes or sweet potatoes, Brussels sprouts or green beans.
two white plates with sliced pork and kale salad

FAQs

Can I use a different type of pan?

While you can use other oven-safe pans, a cast iron skillet is preferred for its superior heat retention and ability to create a deep sear.

Can I use different cuts of pork?

The seasonings, method and pan sauce are delicious with other cuts of pork, or even chicken, but the main factor that will vary is the cook time.

How do I store leftovers?

Store any leftover pork tenderloin in an airtight container in the refrigerator for up to 3 days. When reheating in the microwave I like to add an ice cube to provide moisture and avoid it drying out. You can store the pork with the sauce or in separate containers, per your preference.

How can I make this dairy-free?

Use a comparable dairy-free butter alternative instead of butter for the sauce.

Looking for more? Here are other amazing recipes for dinner!

Caramelized onion and brie chicken

Fried feta nourish bowls with orzo

Comforting lasagna soup

Roasted garlic pizza

Ground beef and quinoa power bowls

cast iron pork tenderloin with fresh thyme
sliced pork on a white plate with sauce and a kale and apple salad

If you try and like this recipe please don’t forget to leave a comment and star rating down below! If you love more lifestyle, behind the scenes and ‘eating in real life’ type of content come find me over on Instagram, @itsaflavorfullife, I love connecting with you all there!

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cast iron skillet with sliced pork tenderloin

Cast Iron Pork Tenderloin with Maple Mustard Pan Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 9 reviews
  • Author: Erica
  • Prep Time: 5 minutes
  • Cook Time: 25-30 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: One Pan
  • Cuisine: American
  • Diet: Gluten Free
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Description

Juicy and tender with a sweet and savory maple mustard pan sauce, this cast iron pork tenderloin is foolproof and great for any occasion!

Ingredients

Units Scale

Pork

  • 1 1.25-1.5lb pork tenderloin
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon each garlic powder, dried thyme and smoked paprika
  • Oil, for searing

Pan Sauce

  • 1/4 cup white wine or chicken broth
  • 3 tablespoons pure maple syrup
  • 1 tablespoon Dijon mustard
  • 1 tablespoon whole-grain mustard
  • 1 tablespoon lemon juice
  • 3 tablespoons butter

Instructions

  1. Preheat oven to 400°F. Pat tenderloin dry with a paper towel and trim away any excess silver skin with a pair of kitchen scissors or sharp knife. Drizzle pork tenderloin with olive oil and season with salt, pepper, garlic powder, dried thyme, and smoked paprika, rubbing the seasonings and oil evenly over the entire tenderloin.
  2. Heat a small amount of oil in a large cast iron skillet over medium-high heat. Add pork tenderloin and sear for 3-4 minutes per side, on all four sides, for a total of about 15 minutes. The tenderloin should be deeply golden brown all over.
  3. Transfer cast iron skillet and pork to the preheated oven and roast for 10-15 minutes until an inserted meat thermometer reads an internal temp of 145°F. Don’t let it get above 145°F or you risk the pork being dry.
  4. Place the cast iron skillet back on the stovetop and remove the tenderloin to a cutting board to rest for 15 minutes while you make the pan sauce. You can tent with aluminum foil to retain heat, but sometimes I don’t bother, it’ll be served with the warm sauce!
  5. With the heat on medium-low, deglaze the skillet with wine, scraping up all the browned bits on the bottom and letting the wine sizzle down. Add maple syrup, Dijon and whole grain mustards, and lemon juice, whisking until smooth. Turn off the heat and whisk in the butter until the sauce is glossy and smooth.
  6. Slice the tenderloin into 1-inch thick pieces and serve warm, spooning pan sauce over the pork. Serve with kale and apple slaw (pictured), sweet potatoes, and hot honey Brussels sprouts for a seriously glorious dinner!

Notes

Refer to above blog post for ingredient information, expert tips and answers to frequently asked questions!

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Nutrition

  • Serving Size: 1/4 recipe
  • Calories: 293
  • Sugar: 9.2 g
  • Sodium: 428.7 mg
  • Fat: 11.7 g
  • Carbohydrates: 11.4 g
  • Fiber: 0.2 g
  • Protein: 30 g
  • Cholesterol: 115 mg

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