A blog about making things - one small batch at a time

Perfectly cooked pork tenderloin

Perfectly cooked pork tenderloin

I’ve been in a bit of a cooking rut lately so last week with a defrosted pork tenderloin in the fridge and no idea what to do with it, I took to Facebook to ask some of my lovely followers their thoughts.

Pork Tenderloin

I was looking for something easy, and fast. I got some great responses, but the technique shared by Robbie Donehoo was particularly intriguing – season as desired, turn your oven onto 500 degrees, turn every five minutes for fifteen minutes. 

I’ve now tried this basic technique twice with amazing results. The first time I marinated the pork for an hour before hand in a large Ziploc bag with:


  • 1 inch chunk grated ginger
  • 3 tbsp soy sauce
  • 2 tbsp toasted sesame oil
  • 1/4 tsp red chili flakes
  • 1/2 tsp smoked paprika
  • 2 tbsp brown sugar
  • 1 grated garlic clove
  • 1 tsp salt

The second time I did a generous coating of a dry rub – my homemade Grippo seasoning, which is a sweet, salty, and smoky barbecue dry rub perfect for all sorts of meats or try it on home cooked potato chips. I let it sit for 6 hours in the fridge, and it also turned out extremely tasty.

Here is exactly how I made the most perfectly cooked pork tenderloin of my life:

Perfectly Cooked Pork Tenderloin

  • Preheat oven with 12 inch cast iron skillet* in it at 500 degrees Fahrenheit
  • Once heated, add your pre-seasoned pork tenderloin directly to hot cast iron skillet and place in oven
  • After five minutes, flip pork one third of the way around
  • After another five minutes, flip again another third of the way
  • After another five minutes, check temp. Should ideally be at 140 degrees. If not, place back in oven until reaches temp. The best way to do this is using an in-oven thermometer that alarms when you’ve reached the set temperature. We’re not that fancy, so I just make sure to check temp regularly.
  • Once the meat reaches 140 degrees F, take out and place the meat on a cutting board to rest for 10 minutes.

Pork Tenderloin Up Close

*If you don’t have a 12 inch cast iron skillet, I would seriously consider getting one. It is one of the best purchases I have made as an at-home cook and is not expensive. Totally worth $20 or $30 dollars for – do it!

I hope you enjoy this super tender, delicious pork! Pork pairs well with lots of different beers, for the Asian inspired marinade I’d recommend a nice Doppelbock like the Emancipator from Christian Moerlein or a nice malt forward brown ale will do great too – the caramelly malt character will complement the nice crispy crust on the meat. For the Grippo version, try a nice American amber which will echo the sweetness but offer a nice counterpoint with some hop bitterness.

Let me know what you think!

Tell me what you think!

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