What turns a simple roasted pork tenderloin into a dinner that feels fancy? The answer is hiding in the pan! This pork tenderloin with gravy uses every browned, herby bit of the drippings to make a silky cream sauce you pour right over the sliced pork.
Herb-crusted pork gets a quick sear, then bakes until tender and juicy while the gravy comes together on the stovetop in just 5 minutes. And good news: you can use either pork tenderloin or pork loin here – the cook time just changes a bit, and I’ll walk you through it below.
Why This Recipe Works
For the longest time, I was pretty intimidated by cooking a large piece of meat such as a pork tenderloin. It felt like it was a very hard thing to get right, and the cooking process sounds super complicated.
If that is you right now, I’m here to encourage you to not be intimidated. In fact, this pork tenderloin with cream sauce recipe is a very good one to start with if you are new to making meat dishes that serve many!
Pork tenderloin smothered in creamy gravy might look like a fancy dish, but it only needs 10 minutes of prep, 20 minutes of roasting, which also means passive time for you, and 5 minutes of sauce-making.
After making this pork tenderloin recipe so many times, here’s what I’ve learned:
1. Do not skip that 5-minute cream sauce making step! The creamy gravy incorporates all the yummy drippings and herb flavors from the meat and trust me when I say you need this goodness in your life.
2. It’s a tender piece of meat if cooked properly. Use a meat thermometer to determine when the pork is ready, and avoid overcooking it. This is key for cooking any meat – and also how I overcome my fear of cooking meat!
In my early days of cooking, whenever I need to make a ‘nice’ meal or have a dinner party, I make this pork tenderloin with cream sauce. That should tell you that it’s a good one if you want something that passes as ‘nice’ without a lot of work, and yet still look and taste impressive.
Appliances Needed
The easiest way to make this is with a cast iron skillet because you can sear the pork tenderloins on it on the stove, and then immediately transfer the cast iron straight into the oven.
A cast iron is a super affordable (this is the one I use and love) kitchen tool that will last pretty much forever. It also retains heat really well and cooks evenly.
However, if you do not have a cast iron, sear pork in a regular skillet/pan on the stovetop, then transfer pork to a baking dish. After baking, transfer pork (along with all the yummy drippings and everything that is left on the baking dish) back to that original pan to make the gravy.
Ingredients
For The Pork Tenderloin Or Pork Loin
- Pork tenderloin (or pork loin): These are two different cuts, but either one works here. Tenderloin is a long, slender, lean cut that cooks quickly. Pork loin is a wider, thicker roast, so it needs more time to cook through. Whichever you choose, go by temperature instead of the clock and cook until the thickest part reaches 145°F.
- Olive oil: It helps the dry rub stick to the pork, and it’s also what you sear with to get that golden brown crust.
- Herb rub (garlic powder, thyme, rosemary, and oregano): These dried herbs make up the flavorful crust, and the bits that stick to the pan end up flavoring the gravy too.
- Salt and black pepper: Season generously! Some of the salt and pepper stays in the pan and carries into the gravy.
- Fresh parsley: Chopped and sprinkled on top for a fresh pop of color and flavor.
For The Gravy
- Butter: It melts right into the pan and gets the gravy started.
- All-purpose flour: Stirred into the melted butter, it thickens the gravy.
- Milk: 2% milk is the best to make a creamy gravy, but you can also use other milk you have at hand. Keep a little extra nearby so you can thin the gravy out if it gets too thick.
How To Make Roasted Pork Tenderloin
Step 1: preheat and make the dry rub
Preheat your oven to 400°F. Mix the garlic powder, thyme, rosemary, oregano, salt, and black pepper together in a small bowl to make the dry rub.
Step 2: season the pork
Pat the pork dry, then rub it all over with olive oil. Press the dry rub onto the pork so every side is coated.
If you have time, let the seasoned pork sit for a few hours. If not, no worries!
Step 3: sear the pork
Heat your cast iron skillet with a little olive oil over medium high heat. Once the oil is hot, sear the pork for about 1 minute on one side, or until golden brown. Then turn and sear the other sides until golden brown too. This only takes a few minutes.
As soon as the outsides turn brown, flip it! If the pan starts to smoke, turn the heat down a little so those browned bits don’t burn. They’re what make the gravy so good.
Step 4: roast the pork
Roast the pork, cast iron and all, for 20 minutes, flipping halfway through.
Check the temperature at the thickest part of the pork. If it reads 145°F, it’s done! If not, keep roasting until it gets there. Larger or thicker cuts will need more time, so let your thermometer lead the way.
Step 5: rest the pork
Move the pork to a plate and cover it with aluminum foil. Let it rest for 5 minutes so the juices stay in the pork. Leave all of those drippings and herby bits in the pan, because the gravy is next!
How To Make Gravy For Pork Tenderloin
A good gravy starts with the drippings left in the pan, so don’t wash it! The whole thing comes together in about 5 minutes.
Step 1: melt the butter and stir in the flour
Set the pan on the stovetop and add the butter. Once it melts, stir in the flour, scraping up all of the drippings and herbs stuck to the bottom of the pan.
Step 2: whisk in the milk
Pour in the milk and bring it to a boil, whisking continuously to get rid of any clumps. A whisk makes this easy. Once the gravy is smooth and thickened, take it off the heat. If it’s thicker than you like, add a splash more milk at any point to thin it out.
Step 3: slice and serve
Slice the pork and serve it with the gravy spooned over the top. Garnish with fresh parsley and enjoy!
Check out that herb crusted pork tenderloins and that creamy, silky, luscious cream sauce. And that dust of parsley sprinkled on top to give it that small bust of freshness.
YUMMMM. ❤️
Variations And Substitutions
Want to turn this into a full dinner or switch up the flavors? Here are a few easy ways to make it your own.
- Add roasted baby potatoes: Start these first so everything finishes together. Halve the potatoes, toss them with olive oil, minced garlic, thyme, salt, and pepper, then spread them cut side down on a large baking sheet. Roast at 400°F for 20 minutes, and season and sear the pork as directed above while they cook. Then flip the potatoes and add the seared pork (cast iron on one rack, baking sheet on another) for another 20 minutes. The potatoes are done when a fork slides in easily, and if they need a few more minutes they can stay in while the pork rests and you make the gravy. For the full method, see Roasted Baby Potatoes.
- Add green beans (or another veggie): Green beans roast at the same 400°F, so they’re the easiest add-on. Trim them, toss with olive oil, minced garlic, and salt, and spread them in a single layer on a second baking sheet so they don’t crowd. Add them when you flip the potatoes and roast for 15 to 17 minutes, until tender but still a little crunchy. See Oven Roasted Green Beans for details. Broccoli and carrots work too, but those posts roast at 425°F, so they may need a few extra minutes at 400°F (check them with a fork). Try Roasted Lemon Garlic Broccoli or Garlic Honey Carrots.
- Make a mushroom sauce: Turn the gravy into a mushroom sauce. After the pork comes out, set the pan with the drippings over medium heat and add the butter. Add sliced mushrooms (about 8 ounces is a good starting point) and cook, stirring now and then, until they’re browned and soft, about 5 to 7 minutes. Then stir in the flour, scraping up the browned bits, and finish with the milk just like the main gravy steps. Add a little more butter if the pan looks dry.
- Swap in fresh herbs: Fresh rosemary and thyme work in place of the dried herbs, and a couple of readers have done just that. Chop them finely and use about three times as much as the dried amount, since fresh herbs are milder.
- Add a little heat: Stir a small pinch of red pepper flakes or cayenne into the dry rub for a gentle kick.
Storing And Reheating Leftovers
Storage: Let the pork and gravy cool, then store them in airtight containers in the refrigerator for 3 to 4 days.
Freezing: The pork can be frozen if you want to keep it longer. Gravy made with milk and flour can separate after freezing, so you may prefer making a fresh batch.
Reheating: Reheat leftovers until they’re hot all the way through. Warm the gravy gently, whisking as you go, and add a splash of milk if it has thickened.
Leftover ideas: Make a sandwich with the pork and gravy, or add the pork to pasta or salads.
Tips and Tricks
Here are a few tips and tricks to keep in mind while making pork tenderloin and the gravy & sauce for it!
- Pat the pork dry: Always pat dry pork tenderloins before rubbing them with olive oil and herbs, so the rub sticks and the outside browns nicely.
- Season generously: The salt and herbs on the outside also end up flavoring the gravy, so don’t be shy with the rub. If you prefer less salt, feel free to reduce it a bit.
- Use a meat thermometer: Pork is done when it reaches 145°F at the thickest part. A thermometer takes the guesswork out, which really helps with thicker cuts that need more time.
- Let it rest: Place the pork on a plate, cover it, and let it rest for 5 minutes before serving.
- Watch your heat: If the pan starts to smoke or the browned bits look dark, turn it down to medium heat. Burnt bits can leave the gravy tasting off and looking gray, so flip the pork as soon as the outsides turn golden brown.
- Scrape up the browned bits: The browned bits and herbs stuck to the pan are what give the gravy its flavor, so scrape them up when you add the flour.
- Use a whisk: Whisk the gravy to remove the clumps of flour.
- Add more milk as needed: If the gravy gets too thick, stir in a splash of milk at a time to dilute it until it’s just right.
Frequently Asked Questions
Yes! It’s a thicker, wider cut than tenderloin, so it takes longer to roast. Sear it the same way, then cook until the thickest part reaches 145°F, using a thermometer instead of the clock. The gravy comes together exactly the same, so you’ll end up with the same creamy pork loin gravy either way.
Tenderloin is a long, slender, lean cut that cooks quickly. Loin is a wider, thicker roast that takes longer. They aren’t the same cut, but both work in this dish.
Pork is done when the thickest part reaches 145°F. Let it rest for 5 minutes before slicing.
If it’s too thick, whisk in a splash of milk at a time until it loosens up. If it’s too thin, let it keep bubbling for a little longer while you whisk, since it thickens as it cooks. If you’d like extra gravy, scale up the butter, flour, and milk together so the ratio stays the same.
It’s best made in the same pan you cooked the pork in, so you catch all of that flavor. If you roasted the pork in a baking dish, scrape the browned bits and juices into a saucepan (or back into your original pan) and follow the same gravy steps.
Potatoes are a natural fit for all that gravy. Try Instant Pot Garlic Mashed Potatoes or Cheesy Mashed Potatoes, and add a veggie like Garlic Honey Carrots. There are even more ideas in the list below.
ENJOYED THIS RECIPE? Tell us what you think by leaving a rating and review below! 🤍
What to serve with Pork Tenderloin
Check out some of my favorites to go with this delicious main dish!
- Smoked Gouda Mac and Cheese
- Instant Pot Garlic Mashed Potatoes
- Garlic Honey Roasted Carrots
- Roasted Lemon Garlic Broccoli
- Cheesy Garlic Scalloped Potatoes
- Cheesy Bacon Potato Casserole
- Garlic Parmesan Hasselback Potatoes
Other Delicious Meat Dishes!
- Garlic Parmesan Crusted Pork Chops
- Sheet Pan Oven Baked Sausage and Peppers
- Red Wine Braised Short Ribs
- Dutch Oven Herb Butter Turkey Breast
- Stovetop Beef Stew
- Pineapple Baked Ham
- Skillet Chicken Parmesan
- Slow Cooker Asian Shredded Pork
- Pineapple Pork Roast (by Oh So Delicioso)
Pork Tenderloin with Gravy
Ingredients
- 2.5 lbs pork tenderloin 2 pieces
- 2 tbsp olive oil
- 1 tbsp garlic powder
- 2 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp dried oregano
- 1 tbsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 1 tbsp fresh parsley chopped
Gravy
- 1 tbsp butter
- 2 tbsp all purpose flour
- 1 cup 2% milk more as needed
Instructions
Baked Pork Tenderloin
- Pre-heat oven to 400℉.
- Combine garlic powder, thyme, rosemary, oregano, salt and pepper in a small bowl to create dry rub mixture.
- Pat dry pork tenderloins and rub them with 2 tbsp olive oil. Evenly coat pork tenderloins with dry rub mixture. Press mixture onto pork on all sides.
- Heat cast iron skillet with 1 tbsp olive oil under medium high heat.
- Once oil is heated, sear pork tenderloins on one side for ~1 minute or until golden brown, then turn and sear the other sides until golden brown. This should only take a few minutes.
- Bring pork and cast iron into the oven and roast for 20 minutes, flipping halfway through.
- Check temperature at the thickest part of the pork. If it reaches 145℉, remove from oven. If not, continue cooking until it reaches 145℉. For largest pieces of pork, it may need more time in the oven.
- Remove pork from oven and place it on a plate then covered with aluminum foil. Let it sit for 5 minutes.
Cream sauce / gravy
- Heat cast iron skillet (along with drippings from roasting the pork) on stove top and add butter.
- Once butter is melted, add flour and stir, scrapping up all the drippings and herbs that was on the skillet.
- Add milk and bring to a boil, whisking continuously to remove any clumps. Once gravy is smooth and thickened, remove from heat. Add more milk at any point to thin out gravy as needed.
Combine and serve
- Slice pork tenderloin and serve with gravy and garnish with fresh parsley. Enjoy!
Made it exactly as written, except I had some fresh rosemary and thyme from the garden. DELICIOUS! My wife loved it and finished her plate in record time! Served it with some buttered rice and grilled fresh zucchinis from the garden. Thank you for the excellent recipe!
Wonderful! I’m so happy to hear that you all enjoyed it! 🙂
Ahh that sounds delicious!!!!!!!!!
Thank you! Give it a try and let me know what you think! 🙂
Awesome. Made per receipe with exception of fresh rosemary and increased gravy by 50%.
Yum!! Thanks for sharing!
We loved this herby pork and gravy so much! It’s definitely a repeat recipe on our monthly dinner menu plan.
So glad you all loved it and am making this regularly! I love hearing that 🙂
So tender and delicious and you were right, do not skip the sauce making step! YUM!
YES!!! Completely agree with you about the sauce! 🙂
I just love how easy you’ve made this tenderloin to make and it’s absolutely delicious! This is a Sunday dinner we’ll enjoy all year long.
Yay! That’s what I love to hear!
Looks amazing!
Thanks Nikki!
Easy, quick and delicious! I prepped this earlier in the afternoon for a Sunday dinner. Perhaps that enhanced the flavors, and used my cast iron skillet for the entire cooking process. This was my first attempt at a pork tenderloin and found this recipe specifically for the gravy. Love your tips in the recipe.
Thank you, Susan! Happy to hear your first attempt with pork tenderloin was such a success!
This recipe was really good and easy to make. I will be using this one again!!
Glad it worked out well, Christy! Thanks for sharing!
This tenderloin is SO DELICIOUS and SO EASY! I made it one night for my boyfriend and myself. Almost ate the whole 2.5 lbs! We had leftovers for one more meal. I told my mom how easy and delicious it was, she made it for Christmas dinner and they all loved it. I highly recommend. I didn’t change a thing with recipe either. Perfect exactly the way it is!
Hey Carrie, Thank you for sharing and I’m so happy to hear that!
Pork tenderloin with cream gravy was a bomb! I just thinned the gravy with more milk since we also spooned it over mashed potatoes, Delicious!
Thank you, Judy! Happy to hear you enjoyed it. That gravy sounds perfect over mashed potatoes – yum!
This was delicious, tender and moist. The only thing I did differently was I added another cup and a half of water to thin the gravy instead of adding more milk. Definitely will make this again.
That’s fantastic Diane! Appreciate you sharing your modifications 🙂
I’ve been cooking pork tenderloin in a skillet in the oven for over a year – very good, but no gravy. Thank you for this recipe! It is not only quicker than my old recipe. It has delicious gravy!!!!!!!!!!!
Thanks Evelyn! I appreciate you trusting the recipe and giving it a try! 😀
Great recipe!!! The gravy was perfect!! And the pork loin was tender.
Thanks so much!!
This recipe “Tenderloin with gravy” is delish. Add creamed potatoes with warm from the oven biscuits and sweet peas, don’t forget sweet tea to drink. (Table Wine of the South). Enjoy a Home-cooked meal that is comforting and filling. Thank you for sharing the recipe. Tammy from ALABAMA RTR.
Thanks for the kind review, Tammy! Love the pairings you suggested! YUM!
please revise your recipe!! 1 TBSP salt?? I used 1/2 tsp & it was a little too salty for me.
Otherwise meat was tender & juicy, gravy was smooth & looked amazing but it picked up the salt from the meat drippings. I will try making it again.
The idea is to very generously season the 2.5 lbs of meat. The salt will also stick to the skillet and eventually distribute to the gravy. So yes, it does sound like a lot, but in my experience, it brings out the flavor to the dish as a whole. Of course, please feel free to reduce if you prefer! 🙂
This is the most delicious pork roast I have ever had.
I’m making it today for my adult children. They will love it!
Thank you
Wonderful! So happy to hear you enjoyed this recipe.
The pork was so delicious and tender. I’m making it again this week. I had one problem, I didn’t have much left on the bottom of the cast iron pan. The gravy was a grey color and didn’t taste very well. We didn’t use it. What did I do wrong? I hope someone can reply to this.
I wonder if the pork was a bit burnt – perhaps searing the pork on a bit lower heat or searing it for a shorter period of time (as soon as the outsides turn brown I would flip it) to avoid burning. I am so glad the pork came out tender and yummy though!