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.

Cast Iron Pork Tenderloin with Maple Mustard Pan Sauce

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

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Instructions

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.
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.
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.
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!
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.
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