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Pork Tenderloin with Gravy

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.

Sliced pork tenderloin on a rectangular plate topped with cream gravy

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.

A plate of sliced roasted pork tenderloin topped with cream gravy

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
Raw pork tenderloins covered in herbs and spices
Uncooked pork tenderloins covered in olive oil, thyme, rosemary, oregano, salt and black pepper

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!

Pork Tenderloin:

  • 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.
Slices of pork tenderloins on a plate, topped with cream sauce and parsley

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.

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:

  1. Sear pork on a skillet.
  2. Transfer pork to a baking dish.
  3. 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.

Close up of roasted pork tenderloins topped with gravy and chopped parsley

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!

Other Delicious Meat Dishes!

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! 🤍

Close up of roasted pork tenderloins topped with gravy and chopped parsley

Pork Tenderloin with Gravy

Roasted herb crusted pork tenderloin topped with creamy gravy and fresh chopped parsley. An easy and delicious main dish and sauce recipe for dinner and the holidays!
4.90 from 57 votes
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Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 8 servings
Calories: 256kcal
Author: MinShien


  • 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!


If you do not have a cast iron skillet, use a regular skillet to sear pork 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 skillet to make the gravy.


Calories: 256kcal | Carbohydrates: 4g | Protein: 31g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 98mg | Sodium: 974mg | Potassium: 613mg | Fiber: 1g | Sugar: 2g | Vitamin A: 126IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 2mg
Did you make this recipe?Take a pic and tag me at @joyous.apron, or hashtag #joyousapron on Instagram!

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Recipe Rating


  1. 5 stars
    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!

    1. Joyous Apron says:

      Wonderful! I’m so happy to hear that you all enjoyed it! 🙂

  2. Ahh that sounds delicious!!!!!!!!!

    1. Joyous Apron says:

      Thank you! Give it a try and let me know what you think! 🙂

  3. Donna B Alexander says:

    5 stars
    Awesome. Made per receipe with exception of fresh rosemary and increased gravy by 50%.

    1. Joyous Apron says:

      Yum!! Thanks for sharing!

  4. Sheila Thigpen says:

    5 stars
    We loved this herby pork and gravy so much! It’s definitely a repeat recipe on our monthly dinner menu plan.

    1. Joyous Apron says:

      So glad you all loved it and am making this regularly! I love hearing that 🙂

  5. Kathleen Pope says:

    5 stars
    So tender and delicious and you were right, do not skip the sauce making step! YUM!

    1. Joyous Apron says:

      YES!!! Completely agree with you about the sauce! 🙂

  6. Julie Menghini says:

    5 stars
    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.

    1. Joyous Apron says:

      Yay! That’s what I love to hear!

    1. Joyous Apron says:

      Thanks Nikki!

  7. 5 stars
    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.

    1. Joyous Apron says:

      Thank you, Susan! Happy to hear your first attempt with pork tenderloin was such a success!

  8. 5 stars
    This recipe was really good and easy to make. I will be using this one again!!

    1. Joyous Apron says:

      Glad it worked out well, Christy! Thanks for sharing!

  9. Carrie B. says:

    5 stars
    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!

    1. Joyous Apron says:

      Hey Carrie, Thank you for sharing and I’m so happy to hear that!

  10. 5 stars
    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!

    1. Joyous Apron says:

      Thank you, Judy! Happy to hear you enjoyed it. That gravy sounds perfect over mashed potatoes – yum!