Roast Pork Tenderloin and Potato Skillet
Everybody needs a good skillet meal recipe in their back pocket. Roast Pork Tenderloin and Potato Skillet is a fast and easy weeknight meal your family will request again and again.
Roast Pork Tenderloin and Potato Skillet Recipe
I hope you’re a fan of cast iron skillets. I cannot get enough of mine! I love it for cooking on my stove top, but also for making skillet meals that can go right into the oven.
Another pork tenderloin recipe that is my favorite is this Instant Pot Pork Tenderloin with Potatoes recipe.
WHAT TO LOVE ABOUT THIS RECIPE
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- Pork tenderloin is a very tender cut of pork that anyone can be successful with.
- This skillet meal is very budget friendly and feeds a crowd.
- You can have this meal ready in under an hour, start to finish.
INGREDIENTS YOU’LL NEED TO MAKE THIS EASY PORK RECIPE
- Pork tenderloin
- Kosher salt
- Smoked paprika
- Vegetable oil
- Bacon
- Brown sugar
- Red potatoes
- Frozen cut green beans
TIPS FOR MAKING THIS EASY PORK TENDERLOIN THE BEST IT CAN BE
- Be sure not to overcook the pork tenderloin. Cooking the tenderloin just until it reaches 145 degrees F. at the center will ensure the tenderloin is juicy and tender, with a slightly pink interior.
- Overcooking pork is the main reason it can be dry and tasteless. Don’t do it!
STEP BY STEP INSTRUCTIONS FOR MAKING ROAST PORK TENDERLOIN AND POTATO SKILLET
Remove the pork tenderloin from refrigeration and unpackage. Let the pork tenderloin rest, uncovered, on the counter for 30-60 minutes to allow some of the chill to escape the meat before cooking it.
Preheat oven to 375 degrees F. In a small bowl, combine the salt, paprika, and brown sugar.
Pat the tenderloin dry with a paper towel; season the pork with the prepared seasoning blend, pressing it into the meat with your fingertips.
Wrap the bacon pieces around the pork tenderloin, overlapping at the ends to secure the bacon.
Heat a swish of oil in a 12-inch heavy-duty skillet over medium high heat; when the oil is hot, use a pair of tongs to place the pork tenderloin into the skillet.
Sear the bacon on all sides until crispy and golden brown, 2-3 minutes per side.
Surround the tenderloin with with the cubed potatoes, then place the skillet into the oven on the center oven rack, uncovered.
Roast the pork and vegetables for 30-35 minutes, or the internal temperature of the pork reaches 140 degrees F. at the center and the potatoes are are fork-tender.
Stir the green beans into the potatoes during the last 10-15 minutes of the cooking time.
Remove the skillet from the oven and cover the pork, allowing it to rest for about 10 minutes.
To serve, slice the tenderloin into medallions along with roasted potatoes and green beans on the side.
ARE PORK LOIN AND PORK TENDERLOIN THE SAME THING?
No! Read this post to learn how they are completely different cuts of meat and how this is helpful to know when cooking each one of them.
WHAT IS THE PERFECT INTERNAL TEMPERATURE FOR PORK? IS IT STILL 160 DEGREES F. AT THE CENTER?
The USDA says we can now safely cook all pork just until it’s 140-145 degrees F. at the center.
Pork cooked to this temperature will have a slight pink tinge to the meat and that is perfect! No more gray, overcooked, funky pork – hallelujah!
To be sure your pork is cooked to that perfect 140-145 degree temperature.
You’ll need to remove it from the cooking source (grill, oven, grill pan, etc) when the pork has an internal temperature of 130-135 degrees.
Then, tent the pork with foil and let it rest.
During this resting time, the pork will raise 5-10 more degrees in internal temperature, finishing out at that perfect 140-145 degrees F.
Roast Pork Tenderloin and Potato Skillet
Ingredients
- 1 pork tenderloin approx 1 lb.
- 1 tsp. smoked paprika
- 1 tsp. kosher salt
- 3 Tbs. brown sugar
- 2 Tbs. vegetable or canola oil
- 6-8 slices center-cut bacon
- 3 large red potatoes cut into 1-inch chunks
- 1 lb. frozen cut green beans
Instructions
- Remove the pork tenderloin from refrigeration and unpackage. Let the pork tenderloin rest, uncovered, on the counter for 30-60 minutes to allow some of the chill to escape the meat before cooking it.
- Preheat oven to 375 degrees F. In a small bowl, combine the salt, paprika, and brown sugar.
- Pat the tenderloin dry with a paper towel; season the pork with the prepared seasoning blend, pressing it into the meat with your fingertips. Wrap the bacon pieces around the pork tenderloin, overlapping at the ends to secure the bacon.
- Heat a swish of oil in a 12-inch heavy-duty skillet over medium high heat; when the oil is hot, use a pair of tongs to place the pork tenderloin into the skillet. Sear the bacon on all sides until crispy and golden brown, 2-3 minutes per side.
- Surround the tenderloin with with the cubed potatoes, then place the skillet into the oven on the center oven rack, uncovered.
- Roast the pork and vegetables for 30-35 minutes, or the internal temperature of the pork reaches 140 degrees F. at the center and the potatoes are are fork-tender. Stir the green beans into the potatoes during the last 10-15 minutes of the cooking time.
- Remove the skillet from the oven and cover the pork, allowing it to rest for about 10 minutes. To serve, slice the tenderloin into medallions along with roasted potatoes and green beans on the side.
Nutrition
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CHEF ALLI
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