An easy Italian Cast Iron Pork Tenderloin that can be made for your family in under 30 minutes. It's tender and moist and covered in a simple garlic butter wine sauce!
Check out some more delicious pork recipes like Classic Pork Chop Milanese or Grilled Stuffed Pork Chops!
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Why This Recipe
You should make this recipe because of it's easy, it's one-pan, and you can pair it with any vegetable or starch under the sun. With a simple sear in the cast-iron pan, this pork tenderloin can be transferred right into the oven. Then, while cooling, you can use the same pan to make your sauce!
Everyone needs to have some simple proteins in their lineup for weeknights and this is one of them. You could also consider Italian Chicken Cutlets, Pasta with Sausage and Broccoli Rabe, or Chicken Breast in Lemon Butter Sauce for some simple weeknight meals!
Ingredient Notes and Substitutions
- Pork Tenderloin. This works best with a 1.5 to 2-lb pork tenderloin. If you go with a smaller pork, you'll need to decrease the time in the oven.
- White Wine. I typically use a sauvignon blanc. You can substitute pinot grigio or chardonnay.
- Italian Seasoning. You can substitute my homemade Italian sausage seasoning, or use your favorite Italian seasoning.
*Please see the recipe card below for more information on the ingredients.
How to Make Cast Iron Pork Tenderloin
Step 1: Preheat the oven to 375℉. Remove the pork tenderloin from the fridge 30 minutes in advance. Season with Italian seasoning, salt, and pepper.
Step 2: Heat the cast iron pan to medium high heat. Add olive oil to the pan. Sear the pork tenderloin on each side for 60-90 seconds.
Step 3: Place the cast iron in the oven and bake for 15-20 minutes or until the tenderloin reaches 140℉.
Step 4: Remove the tenderloin from the pan and rest on a cutting board for 10 minutes. Then slice into ¾ inch slices.
Step 5: Place the cast iron pan on the stovetop and bring to medium-low heat. Add the butter and garlic to the pan. Once the butter finishes foaming, add the white wine.
Step 6: Bring to a simmer and reduce by half. Pour the sauce over the sliced pork tenderloin and serve.
This Italian Cast Iron Pork Tenderloin pairs perfectly with Italian Lacinato Kale Recipe (Tuscan) and Zucchini Risotto or Creamy Garlic Mushroom Pasta!
Pro-Tips
- Take the pork tenderloin out of the refrigerator for 15-30 minutes to bring it closer to room temperature. This will help keep the pork tender and moist and avoid drying it out in the oven.
- Dry the pork with a paper towel before seasoning.
- I typically sear the pork on "3" sides even though it's a circle. On the 3rd side, I sear for about 30 seconds and then place in the oven.
Recipe FAQs
Yes. Searing a pork tenderloin is the best way to get a delicious crust while also keeping the center of the tenderloin moist.
The best method is to sear and roast. Let the tenderloin rest after roasting for at least half the time it was cooked.
Roast between 375 to 400 degrees F after searing.
What to Serve with Cast Iron Pork Tenderloin
- Vegetables. I love to serve this with roasted broccoli, Sauteed Rapini with Garlic, Garlic Parmesan Green Beans, or a Chopped Brussels Sprout Salad with Pancetta
- Starch. I always add a starch like Crispy Garlic Parmesan Potatoes or Lemon Spinach Orzo.
- Salad. This definitely goes well with a Kale and Cannellini Bean Salad or Traditional Caesar Dressing with romaine!
More Cast Iron Recipes
Please leave a comment and star rating below in the recipe card! I love to hear what you think of our recipes. Feel free to tag us on Instagram @vindelgiudice.
📖 Recipe
Cast Iron Pork Tenderloin
Equipment
- 1 large cast iron pan
Ingredients
- 1 1.5-2lb pork tenderloin
- 2 tablespoon italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 3 tablespoon unsalted butter
- ⅓ cup white wine
- 2 cloves garlic, crushed
Instructions
- Preheat the oven to 375℉. Remove the pork tenderloin from the fridge 30 minutes in advance. Season with Italian seasoning, salt, and pepper.
- Heat the cast iron pan to medium high heat. Add olive oil to the pan. Sear the pork tenderloin on each side for 60-90 seconds.
- Place the cast iron in the oven and bake for 15-20 minutes or until the tenderloin reaches 140℉.
- Remove the tenderloin from the pan and rest on a cutting board for 10 minutes. Then slice into ¾ inch slices.
- Place the cast iron pan on the stovetop and bring to medium-low heat. Add the butter and garlic to the pan. Once the butter finishes foaming, add the white wine. Bring to a simmer and reduce by half. Pour the sauce over the sliced pork tenderloin and serve.
Notes
-
- Take the pork tenderloin out of the refrigerator for 15-30 minutes to bring it closer to room temperature. This will help keep the pork tender and moist and avoid drying it out in the oven.
- Dry the pork with a paper towel before seasoning.
- I typically sear the pork on "3" sides even though it's a circle. On the 3rd side, I sear for about 30 seconds and then place in the oven.
Vinny
This is one of my favorite meals to make for a weeknight meal for the family. Easy and affordable!