Got one hour and one pan? Good, because this baked pork tenderloin with potatoes and gravy could easily be your next delicious dinner! All you need is a skillet, a few pantry ingredients, and 60 minutes to serve up this buttery, garlicky, tender pork and potatoes meal!
Craving more one-dish dinners? Click on my posts for One Pan Greek Sun Dried Tomato Chicken and Lentils, Sheet Pan Chicken, and One Pan Brown Sugar Pork and Apples.
We’ve spent as much of the summer traveling as I think one family of five could. We’ve traveled all over Utah, up to Glacier, and much, much more. I’m forever grateful that my kiddos are such good travelers and always up for an adventure.
Now that we’re back to school and the summer has come to a close (I’m not crying, you’re crying), I’m all about getting dinner on the table as quickly (and with as few dishes) as possible. Pork tenderloin and potatoes, enjoy your time in the spotlight, you deserve it!
Why this Recipe Works
What’s so great about this one skillet pork tenderloin and potatoes?
Pork tenderloin — This is a cut of meat that I find to be so versatile, easy to find, and even easier to cook. I’ve been known to stock up on tenderloin when it’s on sale, throw it in my freezer, and cook it at least once a week. A fan favorite over at our Creme de la Crumb headquarters for sure!
Simple seasonings — No need to make a big fuss over the seasonings for the pork and potatoes. If you have salt, pepper, Italian herbs, garlic, and butter, you’re good to go!
Baby potatoes — Not only are they adorable, but baby potatoes are key in this recipe because they fit perfectly into the skillet, cook up quickly, and taste so yummy! Baby red or gold work just fine, so use whichever you prefer.
Feeds 4 — This dish easily feeds a family of 4 (or 5 if you have little ones that can split 2 adult servings 3 ways…lucky me!), or make it for 2 and enjoy the leftovers for lunch or dinner the next day!
Here’s How you Make it
- Preheat the oven to 425 degrees and get it ready for that skillet.
- Rub the pork tenderloin all over with 2 teaspoons of oil, then season all over with another teaspoon of salt, ½ teaspoon of black pepper, and 1 teaspoon of garlic powder.
- Combine 1 tablespoon of oil and 1 tablespoon of butter in a large, oven-safe skillet (I love cast iron, but any large, oven-safe skillet will work) over medium heat.
- When the butter is melted, use tongs to transfer pork to the pan and sear for 1-2 minutes, turning as needed to get that seared on all sides. Once it’s browned all over, set the tenderloin aside.
- Now add the rest of the butter to the pan. When that melts, add the potatoes and toss to coat, then add in ½ teaspoon of salt, ¼ teaspoon of black pepper, and 1 teaspoon of garlic powder. Cook the potatoes for 3-4 minutes, till the edges are browned.
- Move the potatoes to one half of the pan. Now add the pork back to the other half of the pan. Pour in the broth and put the whole dish into the preheated oven.
- Cook for 45 minutes or till the potatoes are fork-tender and the internal temperature of the pork reaches 145 degrees and the center is no longer pink.
- Take it out of the oven when done, and transfer the pork and potatoes to a platter, covering to keep warm.
- Now place the same skillet on the stove over medium high heat. Bring the liquid to a boil, and stir the cornstarch into the remaining ½ cup of broth till it’s dissolved.
- Stir the cornstarch mixture into the boiling gravy till it thickens. Reduce heat, taste, and add more salt and pepper if desired.
- Serve the gravy over the pork tenderloin and potatoes and enjoy!
- No oven safe skillet? No problem. What you can do is use a regular large skillet and then when it’s time to pop it in the oven, transfer the contents to an oven-safe baking dish or rimmed baking sheet for the oven portion of the recipe. Pour the liquid into a saucepan or back into the skillet to thicken at the end before serving gravy over baked pork tenderloin and potatoes.
- You know what makes the potatoes even better? Cheese! That’s right, add a sprinkle of grated parmesan cheese (or more, no judgement here!) to the potatoes right before serving to add a little extra oomph and tastiness!
- Have leftovers? They’ll keep just fine in the fridge for 3-4 days or in the freezer for up to 3 months.
Favorite Pork Tenderloin Recipes
- Garlic Butter Roasted Pork Tenderloin (is there a yummier combo than garlic and butter??)
- Island Glazed Pork Tenderloin (that sweet and spicy glaze is everything)
- Instant Pot Balsamic Pork Tenderloin (let your pressure cooker do all the work!)
- Sheet Pan Pork Tenderloin and Potatoes (another one-pan method you will love)
- Best Baked Pork Tenderloin (seriously though, just check out the reviews.)
Did you make this dish? Please rate the recipe below!
Baked Pork Tenderloin with Potatoes and Gravy
- 1 ½ pounds pork tenderloin
- 1 tablespoons + 2 teaspoons olive oil - divided
- 2 teaspoon salt - or to taste, divided
- ½ teaspoon cracked black pepper - or to taste, divided
- 3 teaspoons Herbs de Provence - or Italian blend herb seasoning
- 2 teaspoons garlic powder - divided
- 2 tablespoons butter - divided
- 1 pound baby red or gold potatoes - halved or quartered into 1-inch pieces
- 1 ½ cups chicken broth - divided
- 2 tablespoons corn starch
- Preheat oven to 425 degrees.
- Rub pork all over with 2 teaspoons oil, then season all over with 1 teaspoon salt, 1/4 teaspoon black pepper, Herbs de Provence and 1 teaspoon garlic powder.
- Combine 1 tablespoon oiland 1 tablespoon butter in a large oven-safe skillet over medium heat. (See note if you do not have an oven-safe skillet). Once Butter is melted, use tongs to transfer pork to the pan and sear 1-2 minutes, then turning as needed to repeat on all sides. Once browned on all sides, set aside.
- Add remaining butter to pan. Once melted, add potatoes and toss to coat in the butter/oil. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon garlic powder. Cook 3-4 minutes until edges are browned.
- Scoot the potatoes to one half of the pan. Return pork to the empty portion of the pan.
- Add broth to the pan and transfer to preheated oven.
- Cook for 45 minutes or until potatoes are fork-tender and pork internal temperature reaches 145 (center should no longer be pink).
- Transfer pork and potatoes to a platter and cover to keep warm.
- Place skillet back on the stove over medium high heat. Bring liquid in the pan to a boil, meanwhile stir corn starch into remaining 1/2 cup broth til dissolved.
- Stir corn starch/broth slurry into the boiling gravy til thickened. Reduce heat to low, taste, add salt and pepper to taste as needed. Serve gravy over sliced pork and potatoes.