Tired of the same old dinner routine? Craving a flavorful, yet simple, meal that's ready in under an hour? Then look no further! This recipe for pork tenderloin with pan gravy is the perfect solution for busy weeknights. It's a delicious dish that's surprisingly easy to make, even for beginner cooks. Get ready to impress your family and friends with this homemade cooking masterpiece – a truly satisfying and healthy meal.
Ingredients:
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For the Pork Tenderloin:
- 1 (1-1.5 lb) pork tenderloin, trimmed of silver skin
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried thyme
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For the Pan Gravy:
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1/4 cup dry white wine (optional, but adds depth of flavor)
- 2 tbsp butter
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions:
Preparing the Pork Tenderloin:
- Preheat your oven to 400°F (200°C). Pat the pork tenderloin dry with paper towels. This helps achieve a nice sear.
- In a small bowl, combine salt, pepper, garlic powder, onion powder, and thyme. Rub the spice mixture all over the pork tenderloin, ensuring it's evenly coated.
- Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the pork tenderloin on all sides for about 2-3 minutes per side, until nicely browned. This step is crucial for developing delicious flavor and a beautiful crust.
Roasting and Making the Gravy:
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Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the internal temperature reaches 145°F (63°C). Use a meat thermometer for accuracy; this ensures the pork is cooked perfectly.
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Once the pork is cooked, remove it from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful pork tenderloin.
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While the pork rests, make the gravy. Pour off any excess fat from the skillet, leaving about 1 tablespoon behind. This adds flavor to the gravy.
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Sprinkle the flour over the remaining fat in the skillet and whisk constantly for 1-2 minutes, until it forms a light brown roux. Don't let it burn!
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Gradually whisk in the chicken broth and white wine (if using), ensuring no lumps form. Bring to a simmer, stirring occasionally, until the gravy thickens to your desired consistency. This usually takes about 5-7 minutes.
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Stir in the butter until melted and smooth. Season with salt and pepper to taste.
Serving:
- Slice the rested pork tenderloin and serve it over mashed potatoes, rice, or your favorite vegetable. Spoon the delicious pan gravy generously over the pork. Garnish with fresh parsley for a pop of color and freshness.
Tips and Variations:
- For extra flavor: Marinate the pork tenderloin in a mixture of olive oil, lemon juice, garlic, and herbs for at least 30 minutes before cooking.
- Spice it up: Add a pinch of red pepper flakes to the spice rub for a little heat.
- Make it creamy: Stir in a splash of heavy cream or crème fraîche to the gravy for a richer, creamier texture.
- Different herbs: Experiment with different herbs like rosemary, sage, or oregano.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: Approximately 35-40g
- Fat: Approximately 15-20g
- Carbohydrates: Approximately 10-15g
This easy pork tenderloin recipe with pan gravy is a guaranteed crowd-pleaser. It's a perfect example of how delicious and healthy meals can be made quickly and effortlessly. Enjoy this quick dinner idea and elevate your weeknight meals!