Pork Tenderloin with Roasted Vegetable Gravy

About This Recipe

This recipe features oven-roasted pork tenderloin served with a savory gravy made from caramelized vegetables. The dish utilizes pan drippings and roasted vegetables to create a rich sauce.

Why You’ll Love This Recipe

• Pork tenderloin cooks quickly and remains tender
• Vegetable-based gravy adds depth of flavor
• Uses simple, widely available ingredients
• Combines protein and vegetables in one dish

Ingredients

For Pork Tenderloin

• 1 pork tenderloin (1-1.5 lbs)
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper

For Roasted Vegetable  Gravy

• 1 cup chopped carrots
• 1 cup chopped onions
• 1 cup chopped celery
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 tablespoon tomato paste
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste

Step by Step Instructions

1. Preheat oven to 400°F (200°C)
2. Pat pork dry with paper towels. Rub with olive oil, salt, and pepper
3. Place pork in roasting pan. Roast for 25-30 minutes until internal temperature reaches 145°F (63°C)
4. While pork roasts, toss carrots, onions, celery, and garlic with 1 tablespoon oil in a separate baking dish
5. Roast vegetables for 20-25 minutes until caramelized and tender
6. Transfer cooked pork to cutting board. Tent with foil and rest for 10 minutes
7. Pour pan drippings from pork into saucepan. Add roasted vegetables
8. Sprinkle flour over vegetables and cook over medium heat for 1 minute, stirring constantly
9. Whisk in chicken broth and tomato paste. Bring to simmer
10. Cook for 5-7 minutes until gravy thickens. Stir in thyme
11. Season gravy with salt and pepper. Strain if desired
12. Slice pork and serve with gravy

FAQ

Can I use other vegetables?Root vegetables like parsnips or potatoes can be substituted.How do I prevent dry pork?Use a meat thermometer and remove at 145°F (63°C). Resting before slicing is essential.Can I make the gravy ahead?Gravy can be refrigerated for 2 days. Reheat with additional broth if needed.

You Must Know

• Pork tenderloin is different from pork loin – it’s smaller and cooks faster
• Resting meat allows juices to redistribute
• Gravy thickness can be adjusted with more broth or flour slurry
• Always check pork temperature at the thickest part

Storage Tips

• Refrigerate pork and gravy separately in airtight containers for up to 3 days
• Reheat pork gently in oven at 275°F (135°C) to prevent drying
• Gravy may thicken when chilled – thin with broth when reheating
• Freezing is not recommended as vegetables become mushy upon thawing