Cast Iron Pork Tenderloin is a quick meal that cooks in a cast iron skillet on the stove-top. Pork tenderloin is cut into cubes and sprinkled with Italian seasoning, paprika and drizzled with honey to create a sweet, savory pork. Add the pork into a simple, fresh orzo salad for the perfect light, spring meal. 

CAST IRON PORK TENDERLOIN 

I know a lot of you enjoy the pork recipes I share including this post on How to Make Pork Tenderloin, Easy Pork Chili and this Slow Cooker Pork Shoulder Roast. 

Today I am sharing another easy pork recipe for a Cast Iron Pork Tenderloin in partnership with Heinen’s.

This recipe is so easy and is ready to serve in under 20 minutes. 

You will love the sweet and savory flavor of the paprika and the honey mixed together. 

My favorite part of this recipe is the flavor that develops when you cook pork in a cast iron skillet.

It develops a crust on the pork and really holds in the flavor and creates a juicy bite of pork. 

WHAT INGREDIENTS ARE IN THIS CAST IRON PORK TENDERLOIN?

PORK: This recipe uses a 2 to 2 1/2 pound pork tenderloin that you will cut into 1-inch cubes.

Make sure to remove the silver skin of the pork before you cut it. 

SPICES: Italian seasoning and paprika are mixed together to create a flavorful rub for the pork.

You can mix up the spices with whatever you like or create a BBQ rub to use instead. 

HONEY: Honey is drizzled over the pork before cooking it on the skillet.

This helps to create a sweet flavor that complements the pork nicely. 

ORZO: I often serve this pork recipe with an orzo salad.

I give you the recipe for a herbed orzo salad that I think pairs nicely. You can serve it alongside the pork or add the pork into the salad. 

HOW DO YOU MAKE CAST IRON PORK TENDERLOIN?

Remove the silver skin from the pork tenderloin and place the pork tenderloin on a large cutting board.

Cut the pork into 1-inch cubes.

In a small bowl mix together the Italian seasoning, paprika, salt and pepper. Sprinkle the spice mixture over the pork.

Drizzle the honey over the pork and then mix in the garlic.

Heat the oil in a large cast iron or non-stick skillet over medium high heat.

Add the pork in a single layer and cook, stirring occasionally and flipping the pork over for 10-12 minutes, or until the pork reaches an internal temperature of 145 degrees F

Once the pork is cooked, let it sit for 5 minutes.

Once cooled stir it into the orzo pasta salad and serve.

WHAT TEMPERATURE SHOULD CROCK POT PORK TENDERLOIN COOK TO?

When cooking pork tenderloin you want to see that blush of pink inside the pork or reach an internal temperature of 145 degrees F.

I know a lot of people still think that pork should be cooked until all of the pink is gone, but the FDA recommends a blush of pink as safe.

WHAT IS THE DIFFERENCE BETWEEN A PORK LOIN AND A PORK TENDERLOIN?

Pork loin and pork tenderloin are two different cuts of pork and come from different parts of the animal.

They also look different- pork tenderloin is thinner and smaller than pork loin. Pork loin is wider and much bigger.  

A pork loin can weigh up to 5 pounds while tenderloins are usually around 1 to 2 pounds. 

MORE PORK RECIPES YOU WILL LIKE:

WHAT SHOULD I PAIR WITH THIS PORK?

MEDITERRANEAN ROASTED VEGETABLES

TURMERIC CAULIFLOWER

SPICY LEBANESE POTATOES

AIR FRYER TWICE BAKED POTATOES 

LEMON ARUGULA SALAD WITH PINE NUTS 

MEDITERRANEAN BEAN SALAD 

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Cast Iron Pork Tenderloin

Yield: 6

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Cast Iron Pork Tenderloin is a quick meal that cooks in a cast iron skillet on the stove-top. Pork tenderloin is cut into cubes and sprinkled with Italian seasoning, paprika and drizzled with honey to create a sweet, savory pork. Add the pork into a simple, fresh orzo salad for the perfect light, spring meal. 

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Ingredients

• FOR THE PORK:
• 2 to 2 1/2 pounds pork tenderloin, silver skin trimmed, cut into 1-inch cubes
• 2 Tablespoons olive oil
• 1 teaspoon Italian seasoning
• 1 teaspoon paprika
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 teaspoon honey
• 3 garlic cloves, minced
• FOR THE ORZO SALAD:
• 8 ounces orzo pasta {try whole wheat for a healthier version}, cooked according to package
• 2 cups cherry tomatoes, halved
• 1/2 english cucumber, diced
• 1/2 cup crumbled feta cheese
• 1 cup of arugula
• 1/2 cup fresh basil leaves, chopped
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup fresh parsley, chopped
• 2 Tablespoons dill, chopped
• FOR THE DRESSING:
• 1/3 cup red wine vinegar
• 1 lemons, juiced
• 1 teaspoon honey
• 1/2 teaspoons salt
• 1/8 teaspoon freshly ground black pepper
• 2/3 cup extra-virgin olive oil

Instructions

FOR THE PORK:

1. Remove the silver skin from the pork tenderloin and place the pork tenderloin on a large cutting board. Cut the pork into 1-inch cubes.
2. In a small bowl mix together the Italian seasoning, paprika, salt and pepper. Sprinkle the spice mixture over the pork.
3. Drizzle the honey over the pork and then mix in the garlic.
4. Heat the oil in a large cast iron or non-stick skillet over medium high heat.
5. Add the pork in a single layer and cook, stirring occasionally and flipping the pork over for 10-12 minutes, or until the pork reaches an internal temperature of 145 degrees F
6. Once the pork is cooked, let it sit for 5 minutes.
7. Once cooled stir it into the orzo pasta salad and serve.

FOR THE ORZO SALAD:

1. Cook the orzo according to the package. Let cool completely or run under cold water until cooled.
2. In large mixing bowl combine the cucumber, feta cheese, tomatoes and arugula and gently stir to combine.
3. In a mason jar or salad dressing container whisk together the red wine vinegar, lemon juice, honey, salt, pepper and extra virgin oil.
4. Add the orzo pasta to the vegetables and mix well. Pour half of the dressing over the salad and toss. Sprinkle the basil, mint, dill and parsley over the salad and gently toss.
5. If serving immediately add more dressing if you feel like the salad needs it. Otherwise refrigerate the remaining half of the dressing and the salad. When ready to serve add the remaining dressing and toss.