Cast Iron Pork Tenderloin

Believe it or not, this cast iron pork tenderloin cooks in just about 25 minutes. Complete with Brussels sprouts, Yukon gold potatoes, and an apricot honey-mustard glaze.

This post is sponsored by the Ohio Pork Council. All opinions are my own.

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Would you believe me if I told you that this beautiful cast iron pork tenderloin served with Brussels sprouts and potatoes takes only about 25 minutes to cook? Because it’s the truth. The trick is to first sear the outside by cooking it in the cast iron on the stovetop and then finish it in the oven.

Just make sure you have an instant read thermometer handy. Pork cuts like this tenderloin (and pork chops) should always be cooked to an internal temperature of 145°F no matter what cooking technique you use. If you look at my photo above, there’s a slight blush pink color in the center, and that’s totally safe to eat. I actually took the pork tenderloin out of the oven when it read 140°F because during the 5 minutes of rest time it actually reached 145°F. No dry pork here!

Don’t like Brussels sprouts? You are welcome to change up the sides. This cast iron pork tenderloin would also be great served with Sweet Thai Chile Sauce instead of the apricot honey-mustard, if you prefer. This is why I abstained from including either of them in the title of this recipe. Choose your own adventure.

The reason I know that Sweet Thai Chile Sauce would also be good on cast iron pork tenderloin is because I had it served with grilled pork tenderloin at an event with The Surber’s, owners of a farm right here in central Ohio. There are more than 3500 family farms in Ohio who raise enough pork to feed about 25 million people – that’s over 13% of the population of the US. So even if you’re not in Ohio, when you buy pork at the grocery store or the farmers market, you could be supporting Ohio farm families that produce that pork.

Want to learn all about pork? Head to OhioPork.org for more info, including more pork recipes.

CAST IRON PORK TENDERLOIN

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Yield: 4 servings Prep Time: 15 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

PORK

• 1 lb. pork tenderloin
• 2 tsp dried thyme, divided
• 2 tsp salt, divided
• 2 tsp ground black pepper, divided
• 2 Tbsp olive oil, divided
• 1/2 lb. Brussels sprouts, trimmed and halved lengthwise
• 1/2 lb. Yukon gold potatoes, cubed

SAUCE

• 1/3 cup apricot preserves
• 2 Tbsp honey
• 1 Tbsp brown sugar
• 3 Tbsp Dijon mustard

Directions

1. Preheat oven to 425°F.
2. Using paper towels, pat dry the pork tenderloin. Season on all sides with thyme, salt, and pepper; set aside.
3. In a large bowl, toss the Brussels and potatoes with 1 tablespoon olive oil, 1 teaspoon thyme, 1 teaspoon salt, and 1 teaspoon pepper; set aside.
4. Place a large cast iron skillet over medium heat. Add remaining 1 tablespoon of olive oil to the hot pan, then sear the tenderloin for 2 minutes on each side.
5. When the tenderloin is searing on its final side, add the Brussels and potatoes skillet, arranging the Brussels cut side-down.
6. After the final 2 minutes on the stovetop, transfer the whole skillet into the preheated oven. Roast for 5 minutes.
7. Meanwhile, in a small bowl blend together the sauce ingredients. After 5 minutes, brush half of the sauce over the tenderloin and return to the oven for another 10 minutes.
8. Use an instant read thermometer to check the doneness of the pork after a total of 15 minutes cooking time. It is done when it reads 140-145°F. If not, continue to cook and check every 3-5 minutes.
9. When the tenderloin is done, remove from the skillet to rest for 5 minutes before slicing and serving with remaining sauce.

Source: Adapted from The Practical Kitchen and my Corned Beef with Honey Marmalade Mustard Glaze.