Skillet-seared pork tenderloin with thyme, garlic powder, tarragon, and lemon. Simple, tender, and packed with cozy flavor.
So this story starts—like way too many of mine do—with me standing barefoot in the kitchen, hangry and slightly annoyed that dinner hadn’t magically made itself. My kid was on the floor surrounded by LEGOs, my husband was “supervising” (aka scrolling Instagram), and I had exactly 38 minutes until everyone melted down—including me.
I opened the fridge, saw a pork tenderloin wrapped in butcher paper, and honestly? I sighed. It felt like work. But then I remembered this little herby rub I’d thrown together once when we had friends over for dinner. I used thyme from the garden (which, at the time, I didn’t know was still alive), garlic powder, dried sage, and—this was key—a bit of lemon juice.
I slapped it all on the pork, seared it, and tossed it in the oven like I knew what I was doing. The smell? Like Thanksgiving had a baby with Sunday roast. And when my husband took a bite, he just said, “This tastes like you actually tried.” Rude? Maybe. Accurate? Also yes. Anyway, this Classic Skillet Pork Tenderloin became one of those “default, don’t-have-to-think-too-hard” recipes. And now I’m passing it to you.
Why You’ll Love This Classic Skillet Pork Tenderloin Recipe?
You ever make something that’s just… satisfying? Not flashy, not fussy. Just solid, comforting, and somehow a little impressive? That’s this pork.
The outside gets this golden, slightly crispy crust that makes you feel like a pro, even if you were juggling screaming toddlers 15 minutes earlier. The inside stays juicy, thanks to the lemon and that quick skillet-to-oven trick. And the whole thing takes maybe 30 minutes—depending on how distracted you get by, you know, life.
Plus, the smell is wild. Like, “neighbors walking by might pause and sniff” good. You don’t need a million ingredients. You don’t need a plan. Just a tenderloin, a few pantry staples, and the willingness to trust the process.
Ingredient Notes:
Look, I’m not gonna pretend I always have fresh herbs or that I don’t eyeball measurements when no one’s watching. Here’s what I meant to use—and why it works.
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Pork Tenderloin – It’s lean and cooks fast. Just double-check that label. I’ve 100% bought a pork loin by mistake. Tenderloin = sleek, slim, cooks quick. Loin = chonkier cousin, needs more time.
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Olive Oil – We’re not deep-frying, we just want a slick of oil for the rub and the skillet. Nothing fancy, but maybe don’t use that bottle you’ve had since the Obama administration.
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Fresh Thyme – I got lucky and snipped it from the sad planter box out back. But dried works too. This gives it that “I know what I’m doing” flavor.
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Garlic Powder & Onion Powder – MVPs of weeknight cooking. Seriously. No chopping, no tears, just dependable flavor.
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Sage & Tarragon – A little goes a long way. Sage reminds me of stuffing. Tarragon? I honestly didn’t use it much until this recipe. Now I’m obsessed.
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Kosher Salt – Bigger crystals, better coverage. Don’t be shy with it. This is what makes the crust sing.
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Lemon Juice – You need acid. It cuts through the richness and brightens everything up. Don’t skip this. Trust me.
How To Make Classic Skillet Pork Tenderloin?
This isn’t a “follow every exact gram” kind of recipe. You’ve got wiggle room. And if something goes a little sideways, it’s okay. You’re cooking, not solving a math problem.
Step 1: Crank Up the Oven
Preheat it to 400°F. This part’s boring, but it has to happen first or you’ll be sitting around twiddling your thumbs while your pork gets cold.
Step 2: Make the Herby Rub
Grab a medium bowl and mix your olive oil (just one tablespoon for now), thyme, garlic powder, onion powder, sage, tarragon, salt, and lemon juice. Stir it up until it’s paste-y and smells like you know what you’re doing.
Step 3: Rub Down That Pork
Dry the tenderloin with paper towels—seriously, do it. If it’s wet, the crust won’t happen. Then rub that herby paste all over. Like, everywhere. Ends, sides, top, bottom. It should look like it’s wearing an herbal sweater.
Step 4: Sear It Good
Heat the second tablespoon of olive oil in a big skillet. Medium-high heat, but don’t set off your smoke alarm. Lay the pork in gently and sear it on all sides—about 4-5 minutes total. You want it golden, not blackened.
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Step 5: Into the Oven We Go
Slide that skillet into the oven. (If yours isn’t oven-safe, just transfer to a baking dish.) Roast for 20–25 minutes. I check mine at 22 minutes because I have trust issues with my oven.
Step 6: Rest + Slice + Admire
Let the pork sit for 5 minutes before slicing. I know, it’s hard to wait, but it helps the juices stay inside. Then slice it into medallions. Stare at them for a second because honestly, you nailed it.
Storage Options:
If you’ve got leftovers (rare in my house, but it happens), just wrap them up and stick ‘em in the fridge. They’ll keep for 3 days, maybe 4 if you don’t mind living on the edge. I usually reheat them in a skillet with a splash of water or broth so they stay juicy. Microwave works in a pinch, but it’s kinda like reheating pizza in the microwave—you’ll survive, but you’ll know it could’ve been better.
Variations and Substitutions:
Things don’t always go according to plan. Here’s how you can roll with it:
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No thyme? Dried works, just use less. Or try rosemary.
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No lemon juice? White wine vinegar, or even a splash of pickle juice (yep, I said it).
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Spice it up? Add a pinch of cayenne. Live a little.
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No tarragon or sage? Honestly, you can skip one. Or sub in Italian seasoning if that’s what you’ve got.
Point is, this isn’t a sacred ritual. It’s pork. You’ve got options.
What to Serve with Classic Skillet Pork Tenderloin?
When I made this last, I think I had it with mashed sweet potatoes and some green beans I forgot were in the crisper. But honestly, this pork goes with almost anything:
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Mashed potatoes – Classic. Creamy. Reliable.
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Garlicky green beans – Balance that richness.
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Polenta or rice – Something soft to soak up the juices.
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Apple slaw or roasted carrots – Something a little sweet to round it out.
Frequently Asked Questions:
Can I use pork loin instead of tenderloin?
You can, but it’s a different cut. Thicker, takes longer to cook, and doesn’t get quite as tender. If it’s what you’ve got, go for it—but adjust your time and keep a meat thermometer nearby.
What temp should pork be?
145°F in the thickest part. That’s the sweet spot. And yes, it’s okay if it’s still a little pink in the center—promise.
Can I make it ahead?
Totally. Rub it down the night before and refrigerate. Let it sit out for 30-ish minutes before cooking so it’s not fridge-cold when it hits the pan.
And that’s the whole delicious, slightly chaotic, herby-lemony story of my go-to Classic Skillet Pork Tenderloin. Try it once, and I swear it’ll be your new “I’ve got this” meal. Even if your life is messy and your thyme is from a sad grocery store clamshell.
Give it a whirl and tell me how it goes—bonus points if you burn something and laugh about it.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Classic Skillet Pork Tenderloin
Ingredients
- 1 pork tenderloin approximately 1.5 pounds
- 2 tablespoons olive oil divided
- 2 tablespoons fresh thyme finely chopped
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon dried sage
- 1 teaspoon dried tarragon
- 2 teaspoons Kosher salt
- 1 –2 tablespoons lemon juice
- Fresh thyme sprig for garnish (optional)
Instructions
Preheat the oven.
- Begin by preheating the oven to 400°F (200°C). Ensure the oven reaches full temperature before transferring the pork to avoid uneven cooking.
Prepare the seasoning paste.
- In a medium-sized mixing bowl, combine 1 tablespoon of olive oil with the fresh thyme, garlic powder, onion powder, dried sage, tarragon, Kosher salt, and lemon juice. Stir until a thick, cohesive herb paste forms.
Season the pork tenderloin.
- Pat the pork tenderloin dry using paper towels. Apply the herb mixture evenly over the entire surface of the pork, pressing the seasoning gently to ensure adherence, including the ends and sides.
Sear the tenderloin.
- Heat the remaining 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat. Once the oil is hot and shimmering, carefully place the seasoned pork tenderloin into the skillet. Sear each side for approximately 1 minute, turning until the entire exterior is evenly browned. This step should take about 4–5 minutes in total.
Transfer to oven and roast.
- Place the skillet directly into the preheated oven (or transfer the pork to a roasting pan if your skillet is not oven-safe). Roast the pork for 20–25 minutes, or until the internal temperature reaches 145°F (63°C) when measured at the thickest point.
Rest and slice.
- Remove the skillet from the oven and allow the pork to rest for 5 minutes to retain juices. Garnish with a fresh thyme sprig if desired, then slice into 8–10 equal medallions before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
