This is dinner goals. Tender, flavorful, herb-crusted baked pork tenderloin smothered with creamy savory oh-so-delicious cream gravy and sauce. An elegant, satisfying main dish that is crazy easy to make.
Pork Tenderloin with Creamy Gravy
Let me spell out plainly what I mean when I say crazy easy. Because it’s not just me saying it, it really is in fact CRAZY easy.
10 minute prep. 20 minutes (give or take depending on the size of your tenderloins) in the oven, which also means passive time for you. 5 minute sauce-making.
Do not, I repeat, do not skip that 5-minute cream sauce making step, because it produces the creamiest, smoothest, most flavorful gravy that incorporates all the yummy drippings and herb flavors from the meat and trust me when I say you need this goodness in your life.
That pork tenderloin cream sauce is what makes this pork tenderloin recipe the amazing recipe it is.
The product is a fantastic meat dish that serves about 6-8 people depending how big their appetites are. And if you don’t have eight people I’ve got good news for you…
LEFTOVERS! My favorite word when it comes to preparing dinner.
This Pork Tenderloin and Cream Sauce recipe also makes a perfect Thanksgiving, Christmas or Easter meal for a smaller crowd.
It is a fun way to diverge from the traditional ham and turkey business yet still incorporate something equally satisfying, meat-related and very holiday-esque.
The best part about making this a holiday meal is that it takes only 15 minutes in the kitchen.
I don’t know about you, but anything that cut out time in the kitchen during holiday meal prep is super exciting news to me!
Here’s a few other things you need to know about this amazing Pork Tenderloin and Gravy:
- It’s a nice and tender piece of meat if cooked properly (more tips on that later)
- Great steak substitution, and cheaper too! If you fancy a steak dinner and want something different (and cheaper), this is it!
- Incredibly flavorful! There’s great flavors on the meat itself, and lots of flavor packed in the cream gravy.
- Leftovers are versatile. Make a sandwich out of it (using both the pork and gravy), add it to pasta or salads , serve it with different sides.
Let’s make it Pork Tenderloin and Cream Sauce
I was pretty intimidated by cooking meats for the longest time. It felt like it was a very hard thing to get it done right, and I thought 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 recipe is a very good one to start with if you are new to making meat dishes that serve many, because it is easy, low touch, and it will come out super tasty!
Here are a few key steps to make both the baked pork tenderloin and cream sauce:
- Rub pork tenderloin with herbs and spices (if you have time, let it sit for a few hours, if not, no worries!)
- Sear pork tenderloin on a skillet so that the crust is browned and the juices and flavors are locked in
- Roast (bake) pork tenderloin
- Make cream gravy and sauce on the stovetop
After that, sit back, grab a fork and knife, and savor every single bite. ❤️
Tips and Tricks
Here are a few tips and tricks to keep in mind while making pork tenderloin and the gravy & sauce for it!
- Always pat dry pork tenderloins before rubbing it with olive oil and herbs.
- Avoid overcooking or undercooking pork. Depending on the size of the pork tenderloin(s), cook time may differ. I always advice people to cook for 10 minutes on each side and then add more time as needed. As reference, I use two pieces of pork tenderloins about the same size in this recipe that are a total of 2.5 pounds.
- Pork is done when it reaches a temperature of 145℉. Place pork on a plate covered and let it rest for 5 minutes before serving.
Cream sauce / gravy:
- Use a whisk to whisk gravy to remove the clumps of flour.
- Add more milk to cream gravy to dilute it more as 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.
So yes, I highly recommend a cast iron. Not just for this recipe, but for life in general. 🙂
However, if you do not have a cast iron. This is how I would approach it:
- Sear pork on a skillet.
- 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 skillet to make the gravy.
A little bit more work, but totally doable and just as tasty!
Another good tool to have is this meat thermometer. Having a meat thermometer will ensure that you do not overcook or undercook your meat and it’s great, low-budget investment for the kitchen.
Check out that herb crusted pork tenderloins and that creamy, silky, luscious cream sauce. And that that dust of parsley sprinkled on top to give it that small bust of freshness.
That is just too much. Too much yumminess and drooling and happy tummies.
And I am HERE FOR IT. ❤️
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!
- Lemon Butter 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)
DID YOU ENJOY THIS RECIPE? Please comment below and give us a 5-star rating! This will help others find this recipe on Google and Pinterest. We very much appreciate your help! 🤍
Pork Tenderloin with Gravy
- 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
- 1 tbsp butter
- 2 tbsp all purpose flour
- 1 cup 2% milk more as needed
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!