Cast Iron Pork Tenderloin with Butter & Thyme Pan Sauce
Cast Iron Pork Tenderloin is a quick and easy way of roasting pork. First you perfectly sear the pork on the stove then transfer it to the oven to finish cooking. The cooking juices from the oven roasted pork are then combined with butter, lemon and thyme to make an amazing sauce to serve alongside.
1.5lbPork Tenderloin - silver skin removed, any fat trimmed
1tbspOlive Oil
Sea Salt and Pepper
2ozButter
1tbspLemon Juice
¼cupChicken Stock - or vegetable stock
1tspThyme - fresh
Instructions
Preheat the oven to 425ºF/210ºC
Heat the olive oil in a cast iron skillet.
Sear the pork tenderloin on a medium high heat until it's starting to turn golden brown.
Turn with tongs and sear again on each side - continue for a few minutes until all sides are colored.
Move the pan with the pork to the preheated oven.
Roast until cooked through - around 12 to 15 minutes depending on the exact size and thickness of the tenderloin.Note - If using a digital thermometer the internal temperature should read 145ºF
Carefully remove the pork from the oven. Make sure to use a mitt as the pan handle will be hot.
Move the pork to a plate leaving the juices in the pan. Tent with foil and leave it to rest while you make the pan sauce.
Place the pan back on the stove - remember it will still be hot to the touch.
Add the stock and thyme sprigs and let the sauce bubble away for a minute on a low heat, scraping up all the goodness from the bottom of the pan with a wooden spoon.
Add the butter and lemon juice. Stir until the butter is hot and melted then remove from the heat.
Slice the pork after it has been resting for at least 5 minutes.
Serve the pork slices with a spoonful or two of the pan sauce.
Nutritional information is provided as a courtesy only and should be taken as an estimate rather than a guarantee. Ingredients can vary and the Family Food Kitchen can't guarantee the accuracy of this information.