Cast Iron Pork Tenderloin with Rosemary and Garlic

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender pork seared and roasted with aromatic rosemary and garlic, finished with a rich pan sauce that elevates simple ingredients. This american-inspired keto ready in about 40 minutes pairs pork tenderloin, olive oil, finely chopped fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 American cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Pat pork tenderloin dry with paper towels and season evenly with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large cast iron skillet over medium-high heat until shimmering. Sear pork for 3 minutes per side until golden brown.
  3. Step 3: Remove pork from skillet, then add 4 minced garlic cloves and 2 tbsp chopped rosemary to the skillet. Sauté for 1 minute until fragrant.
  4. Step 4: Pour in 1/4 cup dry white wine and 1/4 cup chicken broth, scraping up browned bits. Simmer for 2 minutes until slightly reduced.
  5. Step 5: Return pork to skillet, nestling into sauce. Transfer to oven and roast 15-18 minutes until internal temperature reaches 145°F.
  6. Step 6: Remove pork, tent with foil, and let rest 5 minutes. Discard excess fat from skillet, return to medium heat, and melt 2 tbsp butter. Pour sauce over sliced pork before serving.

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Frequently asked questions

How long does Cast Iron Pork Tenderloin with Rosemary and Garlic take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cast Iron Pork Tenderloin with Rosemary and Garlic?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork tenderloin from drying out.

Can I substitute ingredients in Cast Iron Pork Tenderloin with Rosemary and Garlic?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cast Iron Pork Tenderloin with Rosemary and Garlic for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Cast Iron Pork Tenderloin with Rosemary and Garlic?

American keto like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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