1 pork tenderloin (1 to 1 1/2 pounds)
1 to 2 tablespoons spices or seasonings (See Recipe Note)
1 teaspoon coarse kosher salt
1/2 teaspoon ground black pepper
1 teaspoon vegetable oil
1 teaspoon coarse kosher salt
1/2 teaspoon ground black pepper
1 teaspoon vegetable oil
10-inch or larger cast iron, or other oven-safe skillet
- Preheat the oven and pan: Ten to 20 minutes before you plan to cook, place the skillet in the oven on a middle rack and preheat the oven to 450°F. The skillet will heat along with the oven.
- Season the pork: Pat the pork dry and cut off any large pieces of surface fat. Mix any spices being used with the salt and pepper in a small bowl. Rub the spice mix into the surface of the pork on all sides.
- Swirl the pan with oil: Carefully remove the hot pan from the oven using oven mitts and pour the oil in the pan. Swirl to coat the bottom.
- Roast the pork for 10 minutes: Set the pork in the pan. (It's fine if your pork tenderloin is a little long for the pan; just bend it to fit as we did here.) Return the pan to the oven. Roast for 10 minutes.
- Flip the pork, reduce the heat, and roast another 10 to 15 minutes: Flip the pork to the other side. Reduce the oven temperature to 400°F and continue roasting another 10 to 15 minutes. The pork is done when its internal temperature registers 140°F to 145°Fin the thickest part of the meat (20 to 25 minutes total).
- Rest for 10 minutes before serving: Transfer the pork to a cutting board, tent with foil, and let it rest for 10 minutes before slicing. For extra-thin slices for sandwiches, cool the pork completely, then refrigerate before cutting.
