Skillet Pork Tenderloin
Get this family friendly Skillet Pork Tenderloin on the table in an hour! Cooked in a skillet with fresh rosemary, thyme and garlic. Perfect for a weeknight dinner and elegant enough for a dinner party!
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
- 3 pounds pork tenderloin 2 pieces
- 1/4 cup + 1 tbsp olive oil
- 5 cloves garlic
- 2 sprigs of thyme leaves removed
- 2 springs rosemary
- 1/2 tsp salt
- 1/2 tsp pepper
Preheat oven to 350°
In a food processor or bullet, add the 1/4 cup oil, fresh herbs, garlic, salt and pepper. Blend or pulse for just a few seconds to create a chunky paste; set aside.
Add the remaining tbsp of oil to a 9 or 10 inch cast iron skillet and heat on medium for a few minutes. Add the tenderloin, one piece at a time and brown on all sides. Set it on a plate while you brown the other one.
Place both pieces of tenderloin in the skillet, once both have been browned. Put small slits randomly all over the top of each tenderloin with the tip of a knife (8-10 slits per tenderloin). Spread the paste all over the top of each tenderloin, being sure to get some of it in those slits as best you can.
Roast the tenderloins in the oven for 50 minutes, or when the internal temperature reaches 145°. Remove the tenderloin to a platter and let it rest for 10 minutes. Slice into medallions, drizzle with the pan juices and serve immediately.
Serving: 1g | Calories: 428kcal | Carbohydrates: 1g | Protein: 56g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 176mg | Sodium: 375mg | Potassium: 1081mg | Vitamin A: 30IU | Vitamin C: 1.8mg | Calcium: 27mg | Iron: 2.9mg