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Baked Pork Tenderloin with Potatoes and Gravy

Got an hour? Good, because this baked pork tenderloin with potatoes and gravy could easily be your next delicious dinner! All you need is one skillet, a few pantry ingredients, and 60 minutes to serve up this buttery, garlicky, tender pork and potatoes.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 4 servings
Calories: 352 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 ½ pounds pork tenderloin
  • 1 tablespoons + 2 teaspoons olive oil divided
  • 2 teaspoon salt or to taste, divided
  • ½ teaspoon cracked black pepper or to taste, divided
  • 3 teaspoons herbs de provence or Italian blend herb seasoning
  • 2 teaspoons garlic powder divided
  • 2 tablespoons butter divided
  • 1 pound baby red or gold potatoes halved or quartered into 1-inch pieces
  • 1 ½ cups chicken broth divided
  • 2 tablespoons cornstarch

Instructions

    Cup of Yum
  1. Preheat oven to 425 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. Scoot the potatoes to one half of the pan. Return pork to the empty portion of the pan.
  6. Add 1 cup broth to the pan and transfer to preheated oven.
  7. Cook for 45 minutes or until potatoes are fork-tender and pork internal temperature reaches 145 (center should no longer be pink).
  8. Transfer pork and potatoes to a platter and cover to keep warm.
  9. 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.
  10. 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

  • Two-pan method: If you don't have an oven-safe skillet, simply use a regular large skillet and transfer contents to an oven-safe baking dish or rimmed baking sheet for the oven portion of the recipe. Pour liquid into a sauce pan or back into the skillet to thicken at the end. 
  • Cheese it up: add a sprinkle of grated parmesan cheese to the potatoes just before serving. 

Nutrition Information

Calories 352kcal (18%) Carbohydrates 25g (8%) Protein 38g (76%) Fat 10g (15%) Saturated Fat 3g (15%) Cholesterol 111mg (37%) Sodium 1590mg (66%) Potassium 1244mg (36%) Fiber 3g (12%) Sugar 1g (2%) Vitamin C 29mg (32%) Calcium 38mg (4%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 352

% 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.