Description
A flavorful herb-crusted pork tenderloin roasted to perfection and served with a rich, savory onion gravy. This dish combines aromatic herbs and caramelized onions for a comforting, elegant main course.
Ingredients
Units
Scale
- 1.5 lb pork tenderloin
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp garlic powder
- 1 large onion, thinly sliced
- 1 tbsp butter
- 1 tbsp all-purpose flour
- 1 1/2 cups beef or chicken broth
- 1 tsp Worcestershire sauce
Instructions
- Preheat oven to 400°F (200°C).
- Pat pork tenderloin dry and rub with Dijon mustard.
- In a small bowl, combine salt, pepper, thyme, rosemary, and garlic powder. Rub herb mixture over the tenderloin.
- Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Sear pork on all sides until browned, about 5 minutes total.
- Transfer skillet to oven and roast for 18–22 minutes, or until internal temperature reaches 145°F (63°C).
- Remove pork from skillet and let rest, loosely covered with foil.
- In the same skillet, heat 1 tbsp olive oil and 1 tbsp butter over medium heat. Add sliced onions and cook until golden and soft, about 10–15 minutes.
- Sprinkle in flour and cook for 1–2 minutes, stirring constantly.
- Gradually whisk in broth and Worcestershire sauce. Simmer until thickened, about 5 minutes.
- Slice pork and serve with onion gravy spooned over the top.
Notes
- Let the pork rest before slicing to retain its juices.
- You can use fresh herbs instead of dried for a more vibrant flavor.
- Adjust thickness of gravy by adding more broth as needed.
- Great served with mashed potatoes or roasted vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 3g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 105mg