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Pan Roasted Herbed Pork Tenderloin

Delicious herbs are rubbed into the meat to make this pan roasted pork tenderloin so delicious and flavorful. Beautifully seared on the outside, with a tender and juicy inside. 

This skillet pork tenderloin would be the perfect main dish for Christmas dinner! It’s so delicious and tastes amazing served alongside creamy mashed potatoes, green beans and fresh homemade dinner rolls. Yum!

sliced pork tenderloin on a cutting board

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I can’t believe that it’s the beginning of December. Even as I type those words, I’m thinking they can’t be true! Even though I’ve been my home has been fully decked out for Christmas now for a few weeks, I still have a hard time accepting that the year is nearly over.

If you’re not one to want to roast a whole turkey or serve a huge ham for Christmas (or Christmas Eve) dinner, try this recipe for pan roasted pork tenderloin. It would be a perfect star for your meal!

This dish looks beautiful yet it’s quite easy to make. It’s truly one of my absolute favorite meals to make, and it’s easy enough for a weeknight family dinner, and fancy enough for company.

cooking pork tenderloin on a cast iron skillet

How to cook pork tenderloin on stove top

Start by trimming the meat. Pork tenderloin is naturally a very low-fat meat, so there isn’t much to trim. But there is a thin, silvery looking skin that you want to find and trim off, because it tends to get a bit tough when it cooks.

Then sprinkle on and rub in some garlic powder, onion powder and poultry seasoning. (I know it says “poultry” but trust me on this one!).

raw pork tenderloin with herbs rubbed on top

Sear the tenderloin. Next heat a cast iron skillet over medium heat and add a couple pats of butter or tablespoons of olive oil. Cast iron isn’t a must, but it definitely gives the best sear. If you don’t have cast iron, stainless steel would be my next choice. Just be sure to use an oven-safe skillet.

Sear the meat for about 2 minutes per side – so six minutes total. The oven should be preheating at this time to 425 degrees.

cast iron pork tenderloin cooking in oven

Place pan in oven. Once you have a nice sear on all three sides, it’s time to stick that baby in the oven. Add about a half cup of chicken broth (helps to keep it from drying out) and place in the oven for 18 minutes. I’ve got this down to a science in my own oven, but you might have to play around with the times in yours.

foil tenting cast iron pork tenderloin

Let the meat rest. After the 18 minutes is up, remove the pan from the oven and tent with foil to give the meat time to rest; about 5-10 minutes. (Tenting is just lightly covering with foil, in essence, making a “tent” shape with the foil so the steam can escape).

Slice and serve! Cut the meat into 1/2 inch medallions, and serve on a pretty platter.

sliced herbed pork tenderloin on a cutting board

More sides for serving:

sliced herbed pork tenderloin on a cutting board

Pan Roasted Herbed Pork Tenderloin

5 from 3 votes
Delicious herbs are rubbed into the meat to make this pan roasted pork tenderloin so delicious and flavorful. Beautifully seared on the outside, with a tender and juicy inside. 
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Servings: 10


  • 2 pounds pork tenderloin
  • 1 to 2 teaspoons poultry seasoning , or dry rub of choise
  • 1 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 1 Tablespoon olive oil


  • Preheat oven to 425°F. Trim silvery skin from pork. Pat dry with paper towels.
  • Mix seasonings together in a small dish, then rub into the meat.
  • Heat olive oil in a large, oven-safe skillet. Sear tenderloin for two minutes per side, then slide the skillet into the oven.
  • Roast for 18 minutes, or until the internal temperature reaches 145°F. Remove from the oven and spoon some of the juice over top. Tent with foil and allow to rest for 5 minutes.
  • Slice into 1/2 inch thick slices. Serve while hot.

Calories: 124kcal | Carbohydrates: 1g | Protein: 19g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 164mg | Potassium: 366mg | Fiber: 1g | Sugar: 1g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg
Course: Main Course
Cuisine: American
Author: Jamielyn Nye

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