Skillet Pork Tenderloin

Servings: 4
Prep: 10 minutes
15-20 minutes


Summary:  XXXX

Looking for a good excuse to use that cast-iron skillet in your pantry? This easy pork tenderloin recipe is a one-pan meal that is low in calories and full of flavor.

The recipe calls for Brussels sprouts, but if you're not a fan of them, you can substitute with your favorite vegetable. This roasted cauliflower recipe would go well with it!

"To increase your intake of omega fatty acids, subsitute the vegetable oil with olive oil," says Robyn Rohrig, R.D.-N. at Carilion Wellness Roanoke. "Olive oil is rich in healthy monounsaturated fats and contains antioxidants."

This is also a recipe that can be changed up depending on what spices you have in your kitchen or what veggies are growing in your garden. And it's a one-pan meal, so clean-up is easy!


Ingredients:  XXXX

1 teaspoon kosher salt
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
1/4 teaspoon fresh thyme
1 pound pork tenderloin, patted dry and trimmed
1 tablespoon vegetable oil
8 ounces Brussels sprouts, halved


Preparation:  XXXX

  1. Heat oven to 450 degrees F and arrange a rack in the middle. Place a cast-iron skillet in the oven on the rack to warm up for 10 minutes.
  2. Place the salt, oregano, pepper and thyme in a small bowl and mix to combine; set aside.
  3. Using your hands, rub the tenderloin all over with 1 tablespoon of the oil, sprinkle it with all of the spice mixture and rub until it’s evenly coated.
  4. Place Brussels sprouts in a large bowl, drizzle the remaining oil, season with salt and pepper and toss to coat.
  5. Once oven is done preheating, carefully remove the cast-iron skillet with an oven mitt (the skillet will be hot), place the pork in the center of the skillet and scatter Brussels sprouts around the pork.
  6. Place the skillet in the oven and cook, turning halfway through, until the Brussels sprouts is cooked through, and the pork is deeply browned and an instant-read thermometer registers 145 degrees F. This will take about 15 to 20 minutes.
  7. Let the pork rest for 5 minutes, slice and serve with Brussels sprouts on the side.