Cast Iron Pork Tenderloin

Step 1

Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.

Step 2

Cut the tenderloin into two equal pieces. Remove the fat and the silverskin using a small, sharp knife. Place the blade under the silverskin and cut a little piece of skin that you can hold on to. Holding this piece with one hand, run the knife under the skin, working at an angle. Remove the skin in a long strip, without cutting away the meat underneath it.

Step 3

Mix all the spices and rub the pork with the mixture.

Step 4

Heat a large cast iron skillet on high heat. Add the oil, the two tenderloin pieces, and the rosemary sprig. Sear on all sides for about 5 minutes, turning the meat regularly using tongs.

Step 5

Place the skillet into the hot oven and roast the meat for 10 minutes or until the required internal temperature of 63 – 66 degrees Celsius/ 145 – 150 degrees Fahrenheit is reached. If the pieces of pork you are using are larger and thus thicker, you might need to increase the roasting time to achieve this temperature.

Step 6

Remove the meat from the skillet, cover loosely with aluminum foil and let rest for 5 minutes before slicing and serving.