Roast Pork Tenderloin with Gravy
This is a pretty easy (and delicious!) pork tenderloin recipe!
1-2 pork tenderloins (12-16 oz each)
6 tbsp butter, divided
5 ounces apple or currant jelly
1 cup cream
1 tbsp flour
Preheat oven to 375°.
Liberally season tenderloin with salt and pepper on all sides.
In an oven-safe skillet, melt 2 tbsp butter over medium heat. Saute the tenderloin on all sides until well browned, about 3 min per side. Remove the tenderloin to a plate.
(If the butter has burned, wipe out the skillet. If not, proceed.) Add 4 tbsp butter and the jelly to the pan and whisk to combine. Add back in the tenderloin, cover the pan and bake in the oven for 40 minutes.
Meanwhile, whisk the flour into the cream.
After the 40 minutes are up, remove the pan from the oven and remove the tenderloin to a plate. Without any heat under the pan, whisk in the cream/flour mixture until well combined. Add back the tenderloin, re-cover the pan and roast for another 10 minutes.
Remove the pan from the oven and move the tenderloin to a serving platter; whisk the sauce on the stovetop to smooth. Serve.
- This recipe works well for 1 or 2 tenderloins (or even 3 if they all fit in your pan!) You don't need to change the amount of sauce.
- I'm not too experienced cooking pork, and when I first sliced the tenderloin it was an even light grey color. I thought it was overcooked, but it was juicy and tender. I guess you really don't want pink pork?