Blackened Cast Iron Pork Tenderloin Recipe
This is the best pork tenderloin recipe! The pork is coated in blackening seasoning, seared in a cast iron skillet, then transferred to the oven to finish cooking. This method makes juicy, tender, and flavorful pork tenderloin every time!
Servings 2 servings
Calories 588kcal
Equipment
- sharp knife
- cutting board
Ingredients
- 1 - 1 ½ pound pork tenderloin trimmed of fat and silverskin
- 1 tablespoon avocado oil or other high heat neutral oil
- 1 - 1 ½ tablespoons blackening seasoning see note
White wine pan sauce
- 1 shallot finely diced
- ½ cup dry white wine like sauvignon blanc
- 1 tablespoon white balsamic vinegar
- 1 clove garlic minced
- 1 tablespoon unsalted butter cold
- Fresh herbs optional
Instructions
- PREP: If possible, remove pork from the refrigerator about 30 minutes prior to cooking. Trim off any excess fat or silverskin. Preheat oven to 350°F (175°C), with a rack at the middle position. Pat the pork dry with paper towels. Heat a cast iron skillet over medium high heat.
- SEASON: Season pork with blackening seasoning (use one tablespoon per pound of pork) and press into pork. If using a leave-in meat thermometer, insert it now into the thickest part of the meat.
- SEAR: Add oil to the skillet to warm, then place pork in the hot skillet. Sear for about 3 minutes to form a browned crust, then flip. Sear for another 3 minutes.
- ROAST: Transfer skillet to the oven and cook for 10-15 minutes until pork reaches an internal temperature of 140°F (60°C). Remove pork from the oven. While the pork is roasting, prep the ingredients for the pan sauce.
- REST: The internal temperature will continue to rise (to about 145°F (63°C)) as pork rests. Rest for at least 5 minutes before cutting.
- PAN SAUCE: Remove the pork from the skillet and let rest on a cutting board while you make the sauce. Set the pan over medium heat and add shallots. Sauté for 2-3 minutes until softening. Deglaze with the white wine. Scrap the bottom of the pan as you go. Let the liquid simmer for a few minutes and reduce by about half. Add white balsamic vinegar and garlic and sauté for another minute or two. Remove from heat and stir in cold butter until melted and sauce comes together.
- SERVE: Slice pork and serve topped with white wine pan sauce, and fresh herbs.
Notes
- If your package contains 2 pork tenderloin, you can cook them both together. Just space them out in the pan and double the recipe. (Packages of pork tenderloin weighing closer to 3 pounds will most likely have 2 tenderloin in them).
- Servings depends on the size of the tenderloin. Allow for ½ a pound of pork tenderloin per person (or 227 grams per person).
- The Homemade Blackening Seasoning used in this recipe makes this blackened pork tenderloin mild-moderately spicy. If you want it less spicy, make the blackening seasoning with less cayenne pepper. Use 1 tablespoon of seasoning per pound (450 g) of protein. Store bought mixes may be saltier, so season accordingly.
- Use a thermometer! Using a leave-in thermometer is the absolute best way to ensure your pork doesn’t get overcooked. As soon as your pork reaches 140°F (60°C), remove it from the oven, and transfer it to a cutting board so the hot cast iron pan doesn’t continue to cook it. It should continue to rise to 145°F (63°C).
- You can swap out the white wine and white balsamic vinegar for red wine and regular balsamic vinegar.
Nutrition
Calories: 588kcal | Carbohydrates: 6g | Protein: 71g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 236mg | Sodium: 983mg | Potassium: 1438mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 182IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 4mg