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 350°.
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 15-20 minutes.
Meanwhile, whisk the flour into the cream.
After the 15 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?
- Peggy's original recipe calls for an oven temp of 375° and an initial roasting time of 40 minutes. I've found, for whatever reason, my oven is much hotter, so I reduced the temp and time.