Pork Tenderloin with Quick Pan Gravy
You can never have too many quick and easy dinner recipes in your back pocket, or at least, that’s how I feel about it. December is known to be a very sweet month, with tons of cookies, cakes, and other Holiday goodies, but more than anything I want lots of protein and savory dishes. The nurse who comes to my house every day to care for my surgery wound told me that during the healing process I want to focus on eating lots of lean protein, and that has indeed been exactly what I want lately! Okay, maybe a holiday cookie here or there…but not much.
This Pork Tenderloin with Quick Pan Gravy is one of my favorite ways to make pork, and the fact that it’s made in one pan (easy cleanup) and ready in about 30 minutes is particularly valuable to me at the moment, since my stamina is not back to 100% yet. So if you’re ever tired but still want something tasty for dinner, give this a try! Let me show you how to make it.
First, season the pork all over with salt, then sear it in a little bit of oil until it’s brown on all sides, and note that little brown crusty bits will develop on the bottom of the pan (that will make our gravy taste good later on):
Add fresh thyme, smashed garlic cloves, and white wine to deglaze the pan:
Let the wine slowly cook away and evaporate, gently cooking the pork until it reaches the target temperature of 145 degrees F.
Once the pork has reached temperature, you can remove that to a platter to rest, then continue cooking off that wine:
Once the wine has mostly evaporated, add in chicken stock mixed with a little cornstarch, and bring to a boil to thicken the gravy:
The pork is now ready to be sliced and served with the gravy.
You can either serve it in the skillet like this and garnish with more fresh thyme:
Or slice it up on a platter and bring the gravy to the table in a separate dish, for serving:
Enjoy! Thanks for being here!
Pork Tenderloin with Herb Gravy
- 1 tbsp grapeseed oil (or other neutral oil)
- 1lb pork tenderloin
- 3 cloves smashed garlic
- 20 sprigs fresh thyme
- 1/2 cup dry white wine
- 1 cup chicken stock
- 2 tsp cornstarch
- Season the pork tenderloin all over with salt.
- Heat a skillet over medium heat and add the grapeseed oil. Add the pork tenderloin and cook for 5 minutes on each of the four sides. The pork should be browning on all sides during this time, but make sure the brown bits in the pan aren’t burning.
- Add the garlic and thyme to the pan, then add the white wine, scraping all the brown bits off the bottom of the pan. Keep cooking the pork gently over medium heat, until it reaches an internal temperature of 145 degrees F, which should take approximately 10 more minutes*. Remove the pork to a cutting board and let it sit while you finish the gravy.
- Turn the heat to high and cook off the white wine until it has mostly evaporated. Whisk together the chicken stock and cornstarch in a small bowl until combined, then add it to the pan. Bring the sauce to a boil and cook for a minute or two until it thickens, then reduce to desired consistency. Taste for seasoning and serve with the sliced pork. Enjoy!
*I started with refrigerator-temp pork so it took about 30 minutes of relatively gentle cooking to reach 145 degrees. If you want to take the pork out of the refrigerator earlier before cooking, it may take less time to cook.