Baked Pork Tenderloin with Rich Pan Gravy Recipe

Introduction

This Baked Pork Tenderloin with Pan Gravy is a simple yet elegant dish perfect for weeknight dinners or special occasions. The tender pork is seasoned with a flavorful rub, seared to a golden brown, then roasted to juicy perfection. The homemade pan gravy adds a rich, savory finish that elevates every bite.

Ingredients

• 2 pork tenderloins (about 2½ lbs total)
• 1 Tbsp olive oil
• ¼ cup cold salted butter (cut into cubes)
• 2 Tbsp brown sugar
• 1 tsp paprika (or smoked paprika)
• 1 tsp garlic powder
• 1 tsp salt
• ½ tsp onion powder
• ½ tsp dried thyme
• ½ tsp dried rosemary
• ½ tsp ground black pepper
• 2 Tbsp all-purpose flour
• ¾ cup beef broth (or chicken broth)
• 1 Tbsp Dijon mustard (optional)

Instructions

1. Step 1: Preheat your oven to 375°F.
2. Step 2: Trim any silver skin from the pork tenderloins and pat them dry with paper towels.
3. Step 3: In a small bowl, combine the brown sugar, paprika, garlic powder, salt, onion powder, dried thyme, dried rosemary, and black pepper. Rub this spice mixture evenly over all sides of the pork.
4. Step 4: Heat olive oil in a large skillet over medium-high heat. Sear the tenderloins on all sides for 3–4 minutes per side until they develop a golden brown crust.
5. Step 5: Transfer the pork to a baking sheet or oven-safe skillet and scatter the cold butter cubes on top.
6. Step 6: Roast the pork uncovered for 12–15 minutes. Then remove from the oven, loosely cover with foil, and return to the oven for an additional 8–10 minutes, or until a meat thermometer reads 145°F internally.
7. Step 7: Remove the pork from the oven and let it rest on a cutting board for 10 minutes before slicing.
8. Step 8: For the pan gravy, place the skillet with drippings on medium heat. Whisk in the flour and cook for 30 seconds.
9. Step 9: Slowly whisk in the beef broth, scraping up any browned bits from the pan. Let it simmer for 2–3 minutes until slightly thickened.
10. Step 10: Stir in the Dijon mustard if using. Adjust the gravy consistency with more broth if needed. Serve warm over sliced pork.

Tips & Variations

• For a smoky flavor, use smoked paprika instead of regular paprika in the spice rub.
• If you prefer a creamy gravy, add a splash of heavy cream after simmering the broth.
• Resting the pork after roasting is essential to keep it juicy and tender.
• Substitute beef broth with chicken broth for a lighter taste.

Storage

Store leftover sliced pork and gravy in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave to avoid drying out the meat. The gravy can be loosened with a splash of broth or water if it thickens too much upon cooling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pork chops instead of tenderloin?

Yes, pork chops can be used but adjust cooking times accordingly as they vary in thickness. Make sure they reach an internal temperature of 145°F for safe consumption.

How do I know when the pork is done?

Use a meat thermometer to check the internal temperature. Pork is safe and juicy when it reaches 145°F. Letting it rest afterward helps the juices redistribute.

Baked Pork Tenderloin with Rich Pan Gravy Recipe

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This Baked Pork Tenderloin with Pan Gravy recipe features juicy, tender pork tenderloins seasoned with a flavorful spice rub, seared to perfection, and roasted to a succulent finish. The dish is complemented by a rich, homemade pan gravy made from the pan drippings, flour, and beef broth, creating a delightful meal perfect for family dinners or special occasions.

• Author: luca
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pork Tenderloin and Rub

• 2 pork tenderloins (about 2½ lbs total)
• 1 Tbsp olive oil
• 2 Tbsp brown sugar
• 1 tsp paprika (or smoked paprika)
• 1 tsp garlic powder
• 1 tsp salt
• ½ tsp onion powder
• ½ tsp dried thyme
• ½ tsp dried rosemary
• ½ tsp ground black pepper

Gravy

• ¼ cup cold salted butter (cut into cubes)
• 2 Tbsp all-purpose flour
• ¾ cup beef broth (or chicken broth)
• 1 Tbsp Dijon mustard (optional)

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for roasting the pork tenderloins.
2. Prepare the Pork: Trim any silver skin from the pork tenderloins and pat them dry thoroughly with paper towels to ensure a good sear.
3. Make the Spice Rub: In a small bowl, combine brown sugar, paprika, garlic powder, salt, onion powder, dried thyme, dried rosemary, and black pepper. Rub this mixture evenly over all sides of the pork tenderloins for full flavor coverage.
4. Sear the Pork: Heat olive oil in a large skillet over medium-high heat. Sear the tenderloins for 3–4 minutes on each side until they develop a golden brown crust, which locks in juices and adds flavor.
5. Prepare for Roasting: Transfer the seared pork to a baking sheet or an oven-safe skillet. Dot the top with cold butter cubes for added richness as it roasts.
6. Roast the Pork: Roast the pork uncovered for 12–15 minutes. Then remove from the oven, loosely cover with foil to rest, and return to the oven for another 8–10 minutes or until the internal temperature reaches 145°F (63°C) as checked with a meat thermometer.
7. Rest the Meat: Remove pork from the oven and transfer to a cutting board. Let it rest for 10 minutes before slicing to allow the juices to redistribute.
8. Make the Pan Gravy: Place the skillet with drippings back over medium heat. Whisk in all-purpose flour and cook it for 30 seconds to eliminate raw flour taste.
9. Add Broth and Simmer: Slowly whisk in beef broth, scraping up the browned bits from the skillet. Simmer the mixture for 2–3 minutes until the gravy thickens.
10. Finish the Gravy: Whisk in Dijon mustard if using for an extra tangy flavor. Adjust the gravy’s thickness with more broth if necessary and serve warm with the sliced pork.

Notes

• Using a meat thermometer is crucial to ensure pork is cooked safely to 145°F and remains juicy.
• Letting the pork rest after roasting allows the juices to redistribute for tender slices.
• Butter added to the pork during roasting helps keep the meat moist and adds flavor.
• You can substitute chicken broth if beef broth is unavailable, but beef broth provides a richer gravy flavor.
• Dijon mustard in the gravy is optional but adds a nice depth and slight tanginess.

Keywords: Baked Pork Tenderloin, Pan Gravy, Pork Roast, Easy Pork Recipe, Oven Roasted Pork