Tender Pork Tenderloin with Gravy

Pork tenderloin is one of those cuts that always makes me feel like I’m cooking something fancy, even on a Tuesday night. It’s lean, it cooks fast, and it never fails to impress my family when I put it on the table. But here’s the thing – pork tenderloin can go from perfect to dry in about five minutes if you’re not paying attention.

That’s where a good gravy comes in. It’s like insurance for your dinner. Even if your pork turns out a little more done than you planned, that rich, savory gravy will save the day. Plus, my kids will eat just about anything if there’s gravy involved.

The best part? You can make the gravy right in the same pan you cooked the pork in. All those brown bits stuck to the bottom are pure gold. No extra pans to wash, and all that flavor gets stirred right into your sauce.

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What Kind of Pork Tenderloin Should I Use?

When shopping for pork tenderloin, you’ll want to look for pieces that are similar in size so they cook evenly – most packages come with two tenderloins that are already pretty well matched. Fresh pork tenderloin is ideal, but frozen works just fine too as long as you thaw it completely before cooking. Look for meat that’s pink in color without any gray spots, and try to avoid any packages with excess liquid pooling at the bottom. If you can only find smaller tenderloins, just adjust your cooking time accordingly since thinner pieces will cook faster than thicker ones.

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Options for Substitutions

This pork tenderloin recipe is pretty forgiving when it comes to swaps:

• Pork tenderloin: If you can’t find tenderloin, pork loin works well too – just adjust your cooking time since it’s a bit thicker. Chicken breast is another option, though you’ll want to reduce the cooking time significantly.
• Dried herbs: Fresh herbs can replace dried ones – use about 3 times the amount (so 3 tsp fresh thyme instead of 1 tsp dried). Italian seasoning blend also works as a substitute for the thyme, rosemary, and oregano combo.
• 2% milk: Whole milk, heavy cream, or even half-and-half will work for the gravy. If using cream, you might want to thin it with a little water or broth. For a lighter option, try unsweetened almond milk, though the gravy won’t be quite as rich.
• All-purpose flour: For the gravy, you can use cornstarch instead – just mix 1 tablespoon cornstarch with 2 tablespoons cold milk before adding to the pan.
• Fresh parsley: Dried parsley works fine (use about 1 teaspoon), or try fresh chives or green onions for a different flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking pork tenderloin is overcooking it, which turns this naturally tender cut into a dry, chewy disappointment – use a meat thermometer and remove it from heat when it reaches 145°F, then let it rest for 5 minutes to reach the safe temperature of 160°F.

Another common error is not letting the meat rest after cooking, which causes all those delicious juices to run out onto your cutting board instead of staying in the meat where they belong.

When making the gravy, avoid adding the milk too quickly or your flour mixture will clump up – whisk it in slowly and keep stirring constantly over medium heat until it thickens to your desired consistency.

Finally, make sure to scrape up all those brown bits from the bottom of the pan after searing the pork, as they add incredible flavor to your gravy and shouldn’t go to waste.

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What to Serve With Pork Tenderloin?

Pork tenderloin pairs beautifully with classic comfort sides that can soak up that delicious gravy. Creamy mashed potatoes are my go-to choice since they’re perfect for pooling all that rich, herby gravy, but roasted baby potatoes or buttery egg noodles work just as well. I love adding some roasted vegetables like carrots, Brussels sprouts, or green beans to round out the plate with a bit of color and crunch. For a lighter option, a simple arugula salad with lemon vinaigrette cuts through the richness of the pork and gravy nicely.

Storage Instructions

Refrigerate: Leftover pork tenderloin and gravy will keep nicely in the fridge for up to 4 days when stored in separate airtight containers. I like to slice the pork before storing since it reheats more evenly that way. The gravy might thicken up a bit in the fridge, but that’s totally normal.

Freeze: Both the pork and gravy freeze well for up to 3 months in freezer-safe containers. I recommend slicing the tenderloin first and freezing it in meal-sized portions. The gravy can go straight into a freezer bag or container – just leave a little room for expansion.

Reheat: Warm up sliced pork in the microwave on medium power or in a covered skillet over low heat with a splash of broth to keep it moist. For the gravy, reheat it slowly on the stovetop while whisking – add a little milk or broth if it’s gotten too thick. Everything tastes great the next day!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1650-1850
• Protein: 225-245 g
• Fat: 60-70 g
• Carbohydrates: 25-30 g

Ingredients

For the pork tenderloin:

• 2.5 lb pork tenderloin (use 2 pieces)
• 2 tbsp olive oil (for coating)
• 1 tbsp garlic powder
• 2 tsp dried thyme leaves
• 1 tsp dried rosemary
• 1 tsp dried oregano
• 1 tbsp salt
• 1/2 tsp ground black pepper

For the gravy:

• 1 tbsp olive oil (for skillet)
• 1 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 cup 2% milk (add extra as needed)
• 1 tbsp chopped fresh parsley (for garnish)

Step 1: Prepare the Oven and Dry Rub

• 1 tbsp garlic powder
• 2 tsp dried thyme leaves
• 1 tsp dried rosemary
• 1 tsp dried oregano
• 1 tbsp salt
• 1/2 tsp ground black pepper

Preheat your oven to 400℉.

In a small bowl, combine the garlic powder, dried thyme leaves, dried rosemary, dried oregano, salt, and ground black pepper to make a flavorful dry rub.

This will ensure a nice, even coating of spices on the pork tenderloin.

Step 2: Season the Pork Tenderloin

• 2.5 lb pork tenderloin (use 2 pieces)
• 2 tbsp olive oil (for coating)
• dry rub mixture from Step 1

Pat the pork tenderloins dry with a paper towel.

Rub them all over with 2 tablespoons of olive oil.

Evenly coat both tenderloins with the dry rub mixture prepared in Step 1, pressing the seasoning onto the pork to help it adhere on all sides.

Step 3: Sear the Pork Tenderloin

• 1 tbsp olive oil (for skillet)
• seasoned pork tenderloin from Step 2

Heat a cast iron skillet over medium-high heat and add 1 tablespoon of olive oil.

Once the oil is hot, sear the seasoned pork tenderloins on one side for about 1 minute or until golden brown.

Turn and sear on the other sides until all sides are golden, which should take just a few minutes.

This step is essential for developing a delicious crust.

Step 4: Roast the Pork in the Oven

• seared pork tenderloin from Step 3

Transfer the skillet with the seared pork tenderloins into the preheated oven.

Roast for about 20 minutes, flipping the pork halfway through the cooking time.

Use a meat thermometer to check the internal temperature at the thickest part; it should reach 145℉.

If not, continue roasting, checking every few minutes until temperature is reached.

Once done, remove from the oven and transfer the pork to a plate.

Cover loosely with aluminum foil and let rest for 5 minutes.

I like to let the pork rest to keep it juicy and tender.

Step 5: Make the Pan Gravy

• 1 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 cup 2% milk (add extra as needed)
• drippings from roasting pan (from Step 4)

Place the skillet with the pork drippings back on the stovetop over medium heat.

Add the unsalted butter and let it melt, scraping up any flavorful brown bits from the bottom.

Add the all-purpose flour and stir well, combining with the drippings and herbs.

Slowly pour in the 2% milk, whisking constantly to avoid clumps.

Bring the mixture to a boil and let it simmer until the gravy is thickened and smooth, adding more milk if needed to reach your desired consistency.

Once thickened, remove from heat.

Step 6: Slice and Serve

• sliced pork tenderloin from Step 4
• pan gravy from Step 5
• 1 tbsp chopped fresh parsley (for garnish)

Slice the rested pork tenderloin and arrange on plates.

Drizzle with the rich pan gravy prepared in Step 5 and garnish with chopped fresh parsley for a burst of color and freshness.

Enjoy your savory pork tenderloin!

For a more authentic flavor, I like to use fresh parsley for garnish rather than dried.

Tender Pork Tenderloin with Gravy

Delicious Tender Pork Tenderloin with Gravy recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 17 minutes mins

Cook Time 35 minutes mins

Total Time 52 minutes mins

Servings 4

Calories 1750 kcal

Ingredients

  

For the pork tenderloin:

• 2.5 lb pork tenderloin (use 2 pieces)
• 2 tbsp olive oil (for coating)
• 1 tbsp garlic powder
• 2 tsp dried thyme leaves
• 1 tsp dried rosemary
• 1 tsp dried oregano
• 1 tbsp salt
• 1/2 tsp ground black pepper

For the gravy:

• 1 tbsp olive oil (for skillet)
• 1 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 cup 2% milk (add extra as needed)
• 1 tbsp chopped fresh parsley (for garnish)

Instructions

 

• Preheat your oven to 400℉. In a small bowl, combine the garlic powder, dried thyme leaves, dried rosemary, dried oregano, salt, and ground black pepper to make a flavorful dry rub. This will ensure a nice, even coating of spices on the pork tenderloin.
• Pat the pork tenderloins dry with a paper towel. Rub them all over with 2 tablespoons of olive oil. Evenly coat both tenderloins with the dry rub mixture prepared in Step 1, pressing the seasoning onto the pork to help it adhere on all sides.
• Heat a cast iron skillet over medium-high heat and add 1 tablespoon of olive oil. Once the oil is hot, sear the seasoned pork tenderloins on one side for about 1 minute or until golden brown. Turn and sear on the other sides until all sides are golden, which should take just a few minutes. This step is essential for developing a delicious crust.
• Transfer the skillet with the seared pork tenderloins into the preheated oven. Roast for about 20 minutes, flipping the pork halfway through the cooking time. Use a meat thermometer to check the internal temperature at the thickest part; it should reach 145℉. If not, continue roasting, checking every few minutes until temperature is reached. Once done, remove from the oven and transfer the pork to a plate. Cover loosely with aluminum foil and let rest for 5 minutes. I like to let the pork rest to keep it juicy and tender.
• Place the skillet with the pork drippings back on the stovetop over medium heat. Add the unsalted butter and let it melt, scraping up any flavorful brown bits from the bottom. Add the all-purpose flour and stir well, combining with the drippings and herbs. Slowly pour in the 2% milk, whisking constantly to avoid clumps. Bring the mixture to a boil and let it simmer until the gravy is thickened and smooth, adding more milk if needed to reach your desired consistency. Once thickened, remove from heat.
• Slice the rested pork tenderloin and arrange on plates. Drizzle with the rich pan gravy prepared in Step 5 and garnish with chopped fresh parsley for a burst of color and freshness. Enjoy your savory pork tenderloin! For a more authentic flavor, I like to use fresh parsley for garnish rather than dried.