Cast Iron Pork Tenderloin
A delicious seared pork tenderloin in a cast iron pan finished with a garlic butter wine sauce. It's perfectly tender and finished in the oven.
Servings: 4 servings
Calories: 119kcal
Cost: $10
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.
Nutrition
Calories: 119kcal | Carbohydrates: 2g | Protein: 0.5g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 876mg | Potassium: 49mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 305IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg
