Cast Iron Pork Tenderloin with corn orzo is an easy weeknight dinner that is centered around incredibly juicy and delicious pork. Not only is this a great alternative to chicken or beef, but paired with an easy charred corn and spinach orzo, this dish is well balanced and perfect for a casual or elegant dinner.
The pork tenderloin itself can also be served with other side dishes for a larger dinner party or gathering. I prefer to cut the pork tenderloin into 1/2″ thick pieces so they cook quicker, but I’ve shared a couple cooking methods that you can used based on your preferences.
Cookng Methods
1/2″ – 1″ Thinly Sliced and Seared in the Cast Iron:
- Pork Tenderloin is a special cut of meat. You can treat it similarly to beef tenderloin where you don’t want to overcook it.
- Thinly sliced and seared in cast iron is the fastest way to cook the pork tenderloin. Once it’s marinated, the pork will only need 2-3 minutes on each side on medium high heat.
- I like to use a cast iron to develop a nice crust on one side, but you can also just cook this in a non-stick or stainless steel pan on medium high heat.
- Be sure not to crowd the pan when searing the thin pieces. Each piece of pork needs space in the pan to brown properly and develop a nice crust.
Whole seared Pork Tenderloin and finished in the oven:
- If you’re cooking the pork tenderloin for a larger crowd and want to keep it whole, feel free to sear the entire log (browning all the sides), and then finish it in the oven at 325F. Since the cast iron is oven proof, you can put the pork tenderloin in the cast iron directly in the oven to finish cooking.
- The time will depend on the size of the tenderloin, but you can begin to check the internal temperature of the pork after 8 minutes. Once the internal temp reaches 145F, remove from oven. Let this rest for at least 10 minutes, then cut and serve.
Ingredients – For the Pork Tenderloin
Pork Tenderloin – The star of the show and a very underrated cut of meat. I’ve found good quality pork tenderloin pretty accessible in places like Whole Foods, Trader Joe’s, and Safeway. Look for the smaller tenderloins (3-4″ in diameter), as these tend to be more tender.
BBQ Seasoning Rub – I use a combination of paprika, garlic powder, dried oregano, kosher salt, brown sugar, and black pepper. Toss the marinade ingredients together with some neutral oil and let the pork marinate in this until ready to sear. The pork can stay in the marinade for up to 3 days, or can be seared even after 10 minutes.
Ingredients and Substitutions – For the Corn Orzo
Fresh White Corn – a seasonal ingredient that adds sweetness and a fresh element to the dish. Save the corn core and add this to the pot after you add in the chicken broth. This is another star of the dish, but feel free to substitute mushrooms for a more similar take to my Mushroom and Spinach Orzo.
Celery – another vegetable that I add to the dish to add more vegetables. You can skip this, or substitute with any other hard vegetable (like chard stems, broccoli stems, etc).
Orzo – Orzo is the main grain in this dish and cooked in chicken broth to make this a one pot dish. Feel free to substitute farro or another small form pasta.
Seasonings – Kosher salt, freshly ground black pepper, and red chili flake are the only seasoning used in the orzo. I also add freshly minced garlic to bring in another flavor.
Chicken Broth – The liquid that cooks the orzo and flavors the entire dish. Feel free to substitute vegetable broth or water.
Spinach – I love adding leafy greens to my dishes, and baby spinach is an easy addition to get more greens into each meal. Feel free to skip, or substitute with kale, arugula, or chard.
PrintCast Iron Pork Tenderloin w/ Corn Orzo
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Cast Iron Pork Tenderloin is a hidden gem that is delicious and tender! Seasoned with a homemade bbq rub, this comes together in 20 minutes.
Ingredients
For the Orzo
- 1 ear corn
- 2 stalks of celery
- 2 cloves of minced garlic
- 2 tablespoons olive oil
- Red pepper flake
- 1 cup of orzo
- 2 1/4 cup of chicken broth
- Kosher salt
- Black pepper
- 2 cups baby spinach
- Parmesan cheese (optional)
For the Pork Tenderloin
- 1 lb pork tenderloin
- 1 teaspoon kosher salt
- 1 tablespoon neutral oil
- Black pepper
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon brown sugar
- 1 teaspoon garlic powder
Instructions
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Prep the vegetables – cut the corn off the cob, dice the celery, and mince the garlic.
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Prep the pork tenderloin. Cut off the silver skin and any excess fat. Then, cut the tenderloin into ½ inch thick pieces. Combine all ingredients together, mix, and let sit as you begin the orzo.
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Heat a medium sized pot on medium high heat and add the neutral oil. Once hot, add in the corn and celery. Let cook until browned, about 4-5 minutes, stirring occasionally.
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Then, add the minced garlic and red pepper flake and stir until fragrant, about 1 minute. Add the orzo and toast for about a minute. Add the chicken broth or water, another big pinch of salt, and bring up to a boil. Cover and cook on medium heat for 10 minutes.
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Heat a separate large pan or cast iron on medium high heat. Add 1 tablespoon of neutral oil and place the marinated pork in an even layer on the pan. Sear for about 2 minutes then flip. Cook for another 2-3 minutes, or until the internal temperature reaches 145F. Once finished, remove from the pan and repeat with the remaining pork as needed.
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After cooking the orzo for 10 minutes, add the spinach and stir in to wilt. Add a few more tablespoons of water or broth if it looks dry. Add another big pinch of salt, black pepper, and taste to adjust seasoning as desired.
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Plate the orzo, add a few pieces of the pork tenderloin on top, top with parmesan cheese, and enjoy
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Easy Gourmet
- Method: Stove-top
- Cuisine: American
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