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Herb-Crusted Pork Tenderloin with Onion Gravy

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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

Scale
  • 1.5 lb pork tenderloin
  • 2 tbsp olive oil
  • 1 tbsp Dijon mustard
  • 1 tsp salt
  • ½ 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 ½ cups beef or chicken broth
  • 1 tsp Worcestershire sauce

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Pat pork tenderloin dry and rub with Dijon mustard.
  3. In a small bowl, combine salt, pepper, thyme, rosemary, and garlic powder. Rub herb mixture over the tenderloin.
  4. 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.
  5. Transfer skillet to oven and roast for 18–22 minutes, or until internal temperature reaches 145°F (63°C).
  6. Remove pork from skillet and let rest, loosely covered with foil.
  7. 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.
  8. Sprinkle in flour and cook for 1–2 minutes, stirring constantly.
  9. Gradually whisk in broth and Worcestershire sauce. Simmer until thickened, about 5 minutes.
  10. 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.

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