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Skillet Pork Tenderloin

Sliced pork tenderloin seared in a hot skillet and served with pan gravy. Looks impressive, surprisingly easy.

Gluten-FriendlyDairy-FreeNut-FreeEgg-Free Main Dish
Prep: 5 min Cook: 20 min Total: 25 min Servings: 4 Difficulty: Medium

Allergens: None of the major allergens as written. If using gravy packet, check for wheat and other allergens.

Ingredients

  • 1 pork tenderloin (about 1-1.5 lbs), thawed
  • 2 tablespoons vegetable oil
  • 1 small onion, sliced

Optional Extras

  • 1 packet gravy mix
  • Salt and pepper
  • Garlic powder
  • 1 tablespoon butter
  • Rice or mashed potatoes for serving

Equipment

  • Large oven-safe skillet
  • Knife and cutting board
  • Spatula
  • Meat thermometer (helpful but not required)

Instructions

  1. Slice pork tenderloin into 1-inch thick medallions. Pat dry and season with salt, pepper, and garlic powder if available.
  2. Heat oil in a large skillet over medium-high heat.
  3. Sear pork medallions for 3-4 minutes per side until golden brown. Don't move them while they cook so they get a nice crust.
  4. Remove pork and set aside. Add sliced onion to the pan and cook for 2-3 minutes.
  5. If using gravy packet, prepare according to directions and pour into the skillet. Otherwise, add 1/2 cup water and scrape up the browned bits.
  6. Return pork to the skillet, spoon sauce over it, and simmer on low for 5 minutes until pork is cooked through (145°F internal).
  7. Serve with rice, mashed potatoes, or bread.

Notes

  • Thaw first. Move from freezer to fridge the night before.
  • Don't overcook. Pork tenderloin is lean and dries out quickly. 145°F internal is perfect. A little pink in the center is safe and means it'll be juicy.
  • Slicing into medallions is key. It cooks faster and more evenly than trying to cook the whole tenderloin in a skillet.