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Sliced pork tenderloin in a cast iron skillet with a rosemary sprig and a caramelized garlic clove.
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5 from 2 votes

Cast Iron Pork Tenderloin

Tender fennel-brined pork tenderloin seared and then roasted in a cast iron pan with butter, rosemary, and garlic.
Prep Time10 minutes
Cook Time20 minutes
Marinading Time4 hours
Total Time4 hours 30 minutes
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 242kcal
Author: Alicia S.

Ingredients

Brine

  • 1 1/2 cups water
  • 1 1/2 tablespoons kosher salt
  • 1 1/2 tablespoons granulated sugar
  • 1 teaspoon fennel seeds
  • 1 teaspoon black peppercorns
  • 1 bay leaf
  • 1 cup ice

Pork Tenderloin

  • 1 pound pork tenderloin silverskin and excess fat removed
  • 1 tablespoon oil olive or canola
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper preferably freshly cracked
  • 2 tablespoons butter
  • 1 sprig fresh rosemary
  • 1 clove garlic smashed

Instructions

Brine The Pork Tenderloin

  • Bring the water, salt, sugar, fennel seeds, peppercorns, and bay leaf to a simmer over medium-high heat. Reduce the heat to medium-low and simmer for 5 minutes or until the salt and sugar have fully dissolved.
  • Remove the pan from the heat and add the ice cubes.
  • Once the ice cubes have melted, place the pork tenderloin and brine in an airtight container in the fridge for 4 to 24 hours.

Cook the Pork Tenderloin

  • Preheat the oven to 400 degrees F and place a large cast iron skillet on the stove over medium-high heat.
  • Remove the pork tenderloin from the brine and pat dry with paper towels removing any fennel seeds and peppercorns. Make sure the tenderloin is dry.
  • Brush the oil all over the tenderloin.
  • Mix together the garlic powder, paprika, salt, and pepper. Coat the entire pork tenderloin with the spice mixture.
  • Add the tenderloin to the hot pan and sear for 1 minute on each side for a total of 4 minutes.
  • Add the butter, rosemary, and garlic to the pan and immediately transfer the pan to the preheated oven.
  • Bake for 15 minutes or until the tenderloin reaches an internal temperature of 145 degrees F.
  • Rest for 5 to 10 minutes then serve warm.

Notes

Store in an airtight container for up to 4 days.

Nutrition

Serving: 1serving | Calories: 242kcal | Carbohydrates: 6g | Protein: 24g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 89mg | Sodium: 3019mg | Potassium: 484mg | Fiber: 1g | Sugar: 5g | Vitamin A: 207IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg
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