Baked Pork Tenderloin with Potatoes and Gravy
Got an hour? Good, because this baked pork tenderloin with potatoes and gravy could easily be your next delicious dinner! All you need is one skillet, a few pantry ingredients, and 60 minutes to serve up this buttery, garlicky, tender pork and potatoes.
Servings:4 servings
Ingredients
- 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 cornstarch
Instructions
- 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 oil and 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 1 cup 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.
Notes
Two-pan method: If you don't have an oven-safe skillet, simply use a regular large skillet and transfer contents to an oven-safe baking dish or rimmed baking sheet for the oven portion of the recipe. Pour liquid into a sauce pan or back into the skillet to thicken at the end.
Cheese it up: add a sprinkle of grated parmesan cheese to the potatoes just before serving.
Nutrition
Calories: 352 kcal, Carbohydrates: 25 g, Protein: 38 g, Fat: 10 g, Saturated Fat: 3 g, Cholesterol: 111 mg, Sodium: 1590 mg, Potassium: 1244 mg, Fiber: 3 g, Sugar: 1 g, Vitamin C: 29 mg, Calcium: 38 mg, Iron: 3 mg