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Tender Pork Tenderloin with Onion Pan Gravy

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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

  1. Pat the pork tenderloin dry and season all over with salt, pepper, paprika, and thyme.
  2. Heat olive oil and butter in a large skillet over medium-high heat.
  3. Sear the pork on all sides until deeply browned, about 6–8 minutes. Remove and set aside.
  4. Add the sliced onions to the skillet and cook for 5 minutes until softened.
  5. Stir in the garlic and cook for 30 seconds.
  6. If using flour, sprinkle it over the onions and cook for 1 minute to create a thicker gravy base.
  7. Pour in the chicken broth and stir, scraping up browned bits from the pan.
  8. Whisk in the Dijon mustard and heavy cream, bringing the mixture to a gentle simmer.
  9. Return the pork tenderloin to the skillet, cover, and simmer for 12–15 minutes or until the internal temperature reaches 145°F (63°C).
  10. Transfer pork to a cutting board and rest for 5 minutes.
  11. 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

Find it online: https://tastyera.com/tender-pork-tenderloin-with-onion-pan-gravy/