There's something comforting about a perfectly cooked pork tenderloin topped with a rich, savory gravy. Pork Tenderloin with Gravy is a classic dish that brings warmth to any dinner table, making it a favorite for family meals or special occasions.
Ingredients
Scale:
1.5 to 2 pounds pork tenderloin (trimmed)
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme or rosemary
2 tablespoons olive oil (for searing)
1 medium onion, finely chopped
3 cloves garlic, minced
1 cup chicken or vegetable broth
½ cup heavy cream (for creamy gravy)
2 tablespoons flour (for thickening)
2 tablespoons butter (for added richness)
Instructions
Preheat your oven to 400°F (200°C).
In a small bowl, combine the salt, pepper, garlic powder, onion powder, and thyme. Rub this seasoning mix all over the pork tenderloin, ensuring it’s evenly coated.
In a large oven-safe skillet, heat the olive oil over medium-high heat. When the oil is hot, add the pork tenderloin and sear for about 3-4 minutes on each side until browned.
Once the pork is browned, remove it from the skillet and set it aside. In the same skillet, add the chopped onion and garlic. Sauté for about 2-3 minutes until the onion becomes translucent.
Pour in the chicken or vegetable broth, scraping any browned bits from the bottom of the pan.
Place the seared pork tenderloin back into the skillet. Transfer the skillet to the preheated oven and roast for about 20-25 minutes, or until the internal temperature reaches 145°F (63°C).
Once the pork is done, remove it from the oven and let it rest for 5-10 minutes. While it rests, return the skillet to the stove over medium heat. In a small bowl, whisk together the flour and heavy cream until smooth, then add to the skillet. Stir continuously until the gravy thickens, about 3-5 minutes.
Slice the pork tenderloin against the grain into medallions and serve drizzled with the creamy gravy.
