Description
A juicy pork tenderloin seared to perfection and finished in a savory onion pan gravy, creating a comforting, flavorful main dish ideal for weeknight dinners or special occasions.
Ingredients
Scale
- 1–1.25 lb pork tenderloin
- 1 tbsp olive oil
- 1 tbsp butter
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream (or half-and-half)
- 1 tbsp flour (optional, for thicker gravy)
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried thyme (or 1 tsp fresh)
- 1/2 tsp paprika
Instructions
- Pat the pork tenderloin dry and season all over with salt, pepper, paprika, and thyme.
- Heat olive oil and butter in a large skillet over medium-high heat.
- Sear the pork on all sides until deeply browned, about 6–8 minutes. Remove and set aside.
- Add the sliced onions to the skillet and cook for 5 minutes until softened.
- Stir in the garlic and cook for 30 seconds.
- If using flour, sprinkle it over the onions and cook for 1 minute to create a thicker gravy base.
- Pour in the chicken broth and stir, scraping up browned bits from the pan.
- Whisk in the Dijon mustard and heavy cream, bringing the mixture to a gentle simmer.
- Return the pork tenderloin to the skillet, cover, and simmer for 12–15 minutes or until the internal temperature reaches 145°F (63°C).
- Transfer pork to a cutting board and rest for 5 minutes.
- Slice the pork and serve with the warm onion pan gravy spooned over the top.
Notes
- For extra richness, add a splash of white wine before the broth.
- Sear the pork well to develop deeper flavor.
- Substitute shallots for a sweeter, more delicate sauce.
- Leftover gravy is excellent over mashed potatoes or rice.
Nutrition
- Serving Size: 1/4 tenderloin with gravy
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 115mg