simply seared pork tenderloin with perfect dripping gravy

Here’s an oldie but a goodie. A recipe I made a few weeks ago (so excuse the bad photography!), here’s a great meal to make on a cold, snowy night…

I’ll be honest, this meal almost got scratched completely. I was all sorts of happy to show off my risotto skills (recipe blog to follow soon!) until almost all the way through cooking I noticed little, black rice bugs in the pan, yuck! My pork was almost fully cooked and making the kitchen smell so sensational that I had to quick fix a new side. Creamy Parmesan mushroom risotto became creamy Parmesan mushroom orzo “risotto” and, although delicious, pleasantly sat back and let this incredible tenderloin be the star. The recipe couldn’t be simpler and could easily be jazzed up by changing the spices, adding sauteed mushrooms or onions, or even using red wine for your gravy! Here’s simple Herb Crusted Pork Tenderloin with Perfect dripping Gravy.

Seared and seasoned to perfection! (And the gravy couldn't be easier :) )

Seared and seasoned to perfection! (And the gravy couldn’t be easier!)

Herb crusted Pork Tenderloin with Perfect dripping Gravy

1 pork tenderloin

2 tsp garlic powder

2 tsp oregano

2 tsp cumin

2 tsp thyme

Course salt and pepper

2 tsp minced garlic

EVOO

3 TBS flour

3-4 TBS melted butter

1 cup white wine

1 cup chicken broth

Directions:

Preheat the oven to 450 degrees.

In a bowl mix dry ingredients garlic powder through salt and pepper (I always leave the amount of these last two ingredients at the discretion of the chef, a liberal pinch of each in this recipe will do). This is your rub. Sprinkle the rub over the tenderloin with a dry hand and rub the pork with the seasoning, pressing gently so the seasoning “sticks” well.

Mix your rub well

Mix your rub well…

...and coat liberally.

…and coat liberally.

In an oven safe skillet over medium-high heat, add a drizzle of EVOO. Add the minced garlic and saute, stirring constantly, for 1 minute. Add the tenderloin in the pan and cook for about 6 minutes on each side, searing. Transfer the pan to the oven and bake for 20-30 minutes, or until the internal temperature is 145 degrees. Remove from the oven and let rest (the most important part!).

Use high heat to ensure a nice brown coloing

Use high heat to ensure a nice brown coloing

For the Gravy…Place the pan (carefully!) back on the stove top. Whisk the flour and milk in a separate bowl (this is my ultimate favorite gravy tip! No more struggling with lumpy gravy!). Turn the heat to medium-high. Add the wine to deglaze the pan (scrape up the roasty, caramelized brown bits at the bottom of the pan while the alcohol cooks off), about 2 minutes. Add the chicken broth and simmer another 3-4 minutes. Whisk in your flour/butter mixture and cook another 5 minutes, adjusting the heat if it is too high, until your gravy thickens. Slice the pork, drizzle with gravy, and serve!

Pork and gravy can both be intimidating tasks in the kitchen but this step by step recipe will make any at home cook feel like a head chef. All you have to remember is let the meat rest and mix your butter and flour before adding it to the pan and you have a sure-fire meal that everyone will adore!

Eat Well,

Stephanie a.k.a. The Foodetarian

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