Baked Pork Tenderloin with Potatoes and Gravy
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
4 servings
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Calories
352 kcal
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Course
Main Course
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Cuisine
American
Baked Pork Tenderloin with Potatoes and Gravy
Description
Baked Pork Tenderloin with Potatoes and Gravy highlights a tender center pork loin seasoned simply with salt, pepper, herbes de Provence, and garlic powder. The pork is first seared in a combination of olive oil and butter to develop a golden crust and deepen flavor. Baby potatoes are cooked in the same pan with butter and seasonings until their edges brown lightly.
After searing and initial cooking on the stove, chicken broth is added to the pan and the whole is finished baking in the oven. This method steams the pork and potatoes, ensuring moist meat and tender potatoes, while the pan juices create a natural gravy to serve alongside. The final pan sauce can be thickened with cornstarch for a smooth finish.
This dish works well as a main course paired with simple steamed vegetables or a crisp green salad. It offers balanced flavors from the herbs and garlic enhanced by the buttery potatoes. The recipe suggests using an oven-safe skillet but provides a note for using a baking dish if necessary, maintaining versatility in kitchen equipment.
The notes recommend a two-pan method if no oven-safe skillet is available: sear and cook potatoes in a skillet, then transfer to a baking dish for the oven step, finishing the gravy separately. Adding grated Parmesan cheese to the potatoes before serving adds a savory touch. This recipe provides clear timing and seasoning details to achieve consistent results.
Ingredients
- 1 ½ pounds pork tenderloin
- 1 tablespoons olive oil divided, 2 teaspoons
- 2 teaspoon salt or to taste, divided
- ½ teaspoon black pepper or to taste, divided, cracked
- 3 teaspoons herbes de provence or Italian blend herb seasoning
- 2 teaspoons garlic powder divided
- 2 tablespoons butter divided
- 1 pound baby potato halved or quartered into 1-inch pieces, red or gold
- 1 ½ cups chicken broth divided
- 2 tablespoons cornstarch
Instructions
- Preheat oven to 425 degrees.
- Rub pork all over with 2 teaspoons oil, then season all over with 1 teaspoon salt, 1/4 teaspoon black pepper, Herbs de Provence and 1 teaspoon garlic powder.
- Combine 1 tablespoon oil and 1 tablespoon butter in a large oven-safe skillet over medium heat. (See note if you do not have an oven-safe skillet). Once Butter is melted, use tongs to transfer pork to the pan and sear 1-2 minutes, then turning as needed to repeat on all sides. Once browned on all sides, set aside.
- Add remaining butter to pan. Once melted, add potatoes and toss to coat in the butter/oil. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon garlic powder. Cook 3-4 minutes until edges are browned.
- Scoot the potatoes to one half of the pan. Return pork to the empty portion of the pan.
- Add 1 cup broth to the pan and transfer to preheated oven.
- Cook for 45 minutes or until potatoes are fork-tender and pork internal temperature reaches 145 (center should no longer be pink).
- Transfer pork and potatoes to a platter and cover to keep warm.
- Place skillet back on the stove over medium high heat. Bring liquid in the pan to a boil, meanwhile stir corn starch into remaining 1/2 cup broth til dissolved.
- Stir corn starch/broth slurry into the boiling gravy til thickened. Reduce heat to low, taste, add salt and pepper to taste as needed. Serve gravy over sliced pork and potatoes.
Notes
- If you don't have an oven-safe skillet, sear pork and cook potatoes in a skillet then transfer to an oven-safe dish for baking; make gravy in a separate pan.
- Sprinkle grated Parmesan cheese on the potatoes just before serving for extra flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Calories | 352kcal | 18% |
| Carbohydrates | 25g | 8% |
| Protein | 38g | 76% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 111mg | 37% |
| Sodium | 1590mg | 66% |
| Potassium | 1244mg | 26% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin C | 29mg | 32% |
| Calcium | 38mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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