Baked Pork Tenderloin with Rich Pan Gravy Recipe
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.
- 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
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
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for roasting the pork tenderloins.
- Prepare the Pork: Trim any silver skin from the pork tenderloins and pat them dry thoroughly with paper towels to ensure a good sear.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
