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!
Course Main Course
Cuisine American
Keyword pork tenderloin
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 5
Calories 428kcal
Author Randa Derkson


  • 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