The most delicious baked pork tenderloin recipe yields tender, juicy pork topped with a savory mushroom gravy, all made in a single skillet for easy cleanup.
Best Pork Tenderloin with Gravy
This baked pork tenderloin is one of the simplest, most flavorful pork recipes you can make at home. A quick dry rub locks in flavor, searing builds color and aroma, and a mushroom-onion gravy finishes the dish with a rich, slightly tangy sauce. It’s an ideal weeknight dinner or special-occasion main.
What is pork tenderloin?
Pork tenderloin is a long, cylindrical cut that runs alongside the pig’s backbone. It’s very lean and naturally tender because the muscle does little work. Because it has little fat, cooking it quickly and pulling it from heat as soon as it reaches the proper internal temperature keeps it juicy and tender.
Quick tip!
When buying pork tenderloin, note that some packages contain two smaller tenderloins. Check the package weight if you need a specific amount.
Pork tenderloin vs. pork loin roast
Pork tenderloin is narrower and more cylindrical, typically 2–3 inches in diameter. A pork loin roast is wider and can be longer and thicker. Both are lean and similar in flavor, but cooking times and appearance differ because of size and shape.
How to flavor baked pork tenderloin
This recipe uses a straightforward dry rub that enhances the pork without overpowering it. Pork tenderloin takes on flavors from spices and marinades very well—think of it like a lean chicken breast but with a slightly meatier flavor.
Dry rub (per 1.5 lb pork tenderloin): garlic powder, dried oregano, smoked paprika, salt, and black pepper. Use about 1 to 1.5 tablespoons of dry rub per pound of pork. You can also marinate the tenderloin for extra juiciness if you prefer.
How to cook pork tenderloin in the oven
Below are clear, step-by-step directions to roast pork tenderloin to juicy perfection with a mushroom gravy made in the same skillet.
Step 1: Preheat and season
Preheat your oven to 400°F. Combine the dry rub ingredients in a small bowl and pat them evenly over the surface of the pork tenderloin so it’s fully coated.
Step 2: Sear the pork
Heat 2–3 tablespoons of butter or oil in a large oven-safe skillet (cast iron is ideal) over medium-high heat. Sear the tenderloin on all sides until golden brown, about 2–3 minutes per side. Searing develops flavor and color.
Step 3: Prepare the gravy
Lower the heat to medium. Deglaze the pan with about 1½ cups of chicken broth, scraping the browned bits from the bottom. Add chopped onion, minced garlic, sliced mushrooms, and 1 tablespoon balsamic vinegar. Cook for 2–3 minutes until the vegetables soften. Move the vegetables aside and set the pork in the center of the skillet.
Step 4: Roast at 400°F
Roast in the preheated oven for 10 minutes, then flip the pork and roast 12–16 more minutes, or until the thickest part reaches 140–145°F with a meat thermometer. Total roast time will vary by size—check temperature rather than time alone.
Pork tenderloin temperature
Cook pork tenderloin to an internal temperature of 140–145°F. After resting, the temperature will rise a few degrees; this yields juicy, safely cooked pork.
Step 5: Rest the pork
Remove the skillet from the oven and transfer the tenderloin to a cutting board or plate. Tent loosely with foil and rest for 5–10 minutes to let the juices redistribute.
Step 6: Finish the mushroom gravy
While the pork rests, return the skillet to medium-high heat. Add another ½ to 1 cup of broth depending on how much gravy you want. Whisk in 1½–2 teaspoons cornstarch dissolved in a little cold water and simmer until thickened, 1–2 minutes. Taste and adjust seasoning as needed.
Step 7: Slice and serve
Slice the tenderloin into medallions and spoon the mushroom gravy over the top. Serve alongside your favorite vegetable, grain, or potato.
Ingredients
- 1.5 lb pork tenderloin (or pork loin roast)
- 1 tbsp garlic powder
- 1/2 tsp ground black pepper
- 1/2 tsp salt
- 1 tsp dried oregano
- 1/4 tsp smoked paprika
- 3 tbsp butter
- 2 cups chicken broth, divided
- 1/2 white onion, chopped
- 1/2 tbsp minced garlic
- 4 oz crimini mushrooms, diced
- 1 tbsp balsamic vinegar
- 1.5–2 tsp cornstarch
Instructions
- Preheat oven to 400°F.
- Mix spices and rub over the pork. Heat butter in a large oven-safe skillet over medium-high heat.
- Sear pork 2–3 minutes per side until golden. Remove pork and lower heat to medium.
- Deglaze the pan with 1½ cups broth, scraping up browned bits. Add onion, garlic, mushrooms, and balsamic; cook 2–3 minutes.
- Turn off heat, nestle pork in the skillet among the vegetables, and transfer to the oven.
- Roast 10 minutes, flip, and roast an additional 12–16 minutes or until the thickest part reaches 140–145°F.
- Remove pork to rest 5–10 minutes. Meanwhile, add ½–1 cup broth to the skillet, whisk in dissolved cornstarch, and simmer until thickened.
- Slice the pork, spoon gravy over the top, and serve.
What to serve with pork tenderloin
The rich mushroom gravy pairs well with a wide range of sides. Roast vegetables and potatoes can be cooked alongside the pork in the oven, saving time and energy.
- Roasted Brussels sprouts or asparagus
- Cauliflower mashed potatoes or classic mashed potatoes
- Roasted butternut or delicata squash
- Quinoa, farro, or a simple grain pilaf
- Fresh green salads for a lighter meal
Storage
Cool the pork completely. Store sliced pork and leftover gravy together in an airtight container in the refrigerator for 3–5 days. The gravy helps keep the meat moist.
Reheating instructions
Microwave: Place a serving on a microwave-safe plate, top with gravy, and heat 60–90 seconds until warm.
Oven: Preheat oven to 350°F. Place pork and gravy in a covered baking dish and heat about 20 minutes or until warmed through.
Freezing
To freeze, let the pork cool completely. Place in a freezer-safe bag or container, remove excess air, and freeze up to 3 months. Thaw in the refrigerator before reheating.
Nutrition (approx.)
Calories: 336 kcal • Carbohydrates: 13 g • Protein: 39 g • Fat: 15 g • Fiber: 1 g • Sugar: 3 g. Nutrition values are estimates and should be used as a guideline only.
