Pork Tenderloin with Gravy
Tender pork tenderloins are coated with a savory blend of dried herbs and seasonings, seared until golden, then oven-roasted to a juicy finish. The flavorful skillet drippings are transformed into a smooth, creamy pan gravy for serving.
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Ingredients
For the Pork Tenderloin:
- 2.5 lb pork tenderloin divided into 2 pieces
- 1 teaspoon dried oregano
- 2 tablespoons olive oil for coating the tenderloins
- 1/2 teaspoon ground black pepper
- 2 teaspoons dried thyme leaves
- 1 tablespoon salt
- 1 teaspoon dried rosemary lightly crushed to release its aroma
- 1 tablespoon garlic powder
For the Gravy:
- 2 tablespoons all-purpose flour
- 1 tablespoon finely chopped fresh parsley for finishing
- 1 cup 2% milk plus additional milk if needed
- 1 tablespoon olive oil for searing
- 1 tablespoon unsalted butter
Instructions
- Preheat the oven to 400°F.
- Combine the garlic powder, dried thyme, lightly crushed rosemary, oregano, salt, and black pepper in a small bowl. Stir until the seasonings are evenly distributed to create the dry rub.
- Blot both pork tenderloins thoroughly with paper towels to remove excess surface moisture.
- Coat the pork evenly with 2 tablespoons of olive oil. Sprinkle the prepared seasoning mixture over every side of the tenderloins, gently pressing the herbs and spices against the meat so they adhere well.
- Place a cast-iron skillet over medium-high heat and add 1 tablespoon of olive oil.
- When the oil is hot, place the seasoned pork tenderloins in the skillet. Sear the first side for approximately 1 minute, or until a golden-brown crust develops.
- Turn the pork and continue searing each remaining side until the exterior is evenly browned. This should require only a few additional minutes.
- Transfer the skillet containing the seared tenderloins directly into the preheated oven.
- Roast for approximately 20 minutes, turning the pork over halfway through the cooking period.
- Insert a meat thermometer into the thickest section of the tenderloin. The internal temperature should reach 145°F. If necessary, continue roasting and check the temperature again every few minutes.
- Once the pork reaches the proper temperature, remove the skillet from the oven and transfer the tenderloins to a plate.
- Loosely cover the meat with aluminum foil and allow it to rest for 5 minutes before slicing. Resting helps preserve the pork's moisture and tenderness.
- Return the skillet containing the pork drippings to the stovetop and set it over medium heat.
- Add the unsalted butter and allow it to melt. As it melts, scrape the browned bits from the bottom of the skillet and incorporate them into the mixture.
- Stir in the all-purpose flour until it is thoroughly combined with the butter, drippings, and remaining herbs.
- Gradually add the 2% milk while whisking continuously to maintain a smooth consistency and prevent lumps.
- Bring the mixture to a boil, then allow it to simmer until the gravy becomes smooth and thickened. Add a little additional milk when necessary to achieve the preferred consistency.
- Remove the finished gravy from the heat.
- Cut the rested pork tenderloins into slices and arrange them on serving plates.
- Spoon the warm pan gravy generously over the pork, then finish with finely chopped fresh parsley for fresh flavor and color.
Notes
- Fresh parsley is preferable to dried parsley for the garnish, as it provides a brighter flavor and fresher finish.
- For food safety and optimal tenderness, cook the pork until the thickest portion registers an internal temperature of 145°F, followed by the 5-minute resting period.