Home » Recipes » Pork » Pork Tenderloin with Quick Pan Gravy
by Joanne December 5, 2014 (updated June 26, 2023)
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This Pork Tenderloin with Pan Gravy is perfect for a quick weeknight meal. You only need a handful of simple ingredients to pull together this delicious dinner.
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! Feel free to play with the herbs and pairings in this recipe, and use the cooking method as the staple. This Pork Rub is great here as well.
Pork Tenderloin with Herb Gravy
Servings: 4
Prep Time: 5 minutes mins
Cook Time: 40 minutes mins
Total Time: 45 minutes mins
This Pork Tenderloin with Pan Gravy is perfect for a quick weeknight meal. You only need a handful of simple ingredients to pull together this delicious dinner.
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Ingredients
- 1 tbsp oil like avocado or olive
- 1 lb pork tenderloin
- 3 cloves smashed garlic
- 20 sprigs fresh thyme
- 1/2 cup dry white wine
- 1 cup chicken stock
- 2 tsp cornstarch
- salt
Instructions
Season the pork tenderloin all over with salt.
Heat a skillet over medium heat and add the 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 thewhite 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!
Notes
*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.
Nutrition
Calories: 226kcal, Carbohydrates: 8g, Protein: 26g, Fat: 8g, Saturated Fat: 2g, Cholesterol: 76mg, Sodium: 497mg, Fiber: 2g, Sugar: 1g
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
Course: Main Course
Cuisine: American
Author: Fifteen Spatulas
posted in: All Recent Posts, Pork, Quick Weeknight Meals 23 comments
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Wendy — Reply
Easy, delicious, gets the job done. Love this for weeknights in our family!
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Kathleen Arrindell — Reply
Loved it, I actually finished it off in the oven , will do it again.
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Joanne Ozug — Reply
Hi Kathleen, I’m really happy to hear that!
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Desire Zabaleta — Reply
Hi there! beautiful recipe, would like to know if there is a substitution for the white wine and if desiccated thyme will work the same.
Thank you! 🙂
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Joanne Ozug — Reply
You can just use vegetable or chicken stock in place of the wine, and dried thyme will work too, just use about 1/2 as much.
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Pam @ The Birch Cottage — Reply
My family loves pork and I love thyme. Will have to give this recipe a try! Thanks for sharing!
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Sydney — Reply
You inspired me to purchase both white cooking wine and balsamic vinegar – two ingredients I’ve never used in my kitchen. I think this will have to be my first white wine recipe!
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Joanne Ozug — Reply
Awesome!!
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JulieD — Reply
I think Curtis would love this…will have to make it for him soon!!
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Amanda — Reply
Pork tenderloin is such a great go-to meal, your recipe looks amazing!!!
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Liz — Reply
A lovely recipe. Thanks so much.
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Richard — Reply
Sounds going to try Thanks And get well soon Much Aloha
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Mary Frances — Reply
What a gorgeous, comforting meal! I love your presentation!
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Sandy Renovetz — Reply
Another quick and tasty idea for cooking lessons with my 19 and 22 year old sons! You have been our go-to place for instructions and recipes since the younger one found your recipe for chocolate muffins 3 years ago. We are able to count through milestones like graduations with the phrase, “Remember the little addictive cheese puffs from Joanne…”. We used your Asian turkey wraps for the cooking lesson during Thanksgiving weekend. Now I need for them to start texting you to find out where phyllo would be in the store, and what to do if you forget to take the meat out of the freezer and friends are coming for dinner! All our best – Sandy and sons
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Joanne Ozug — Reply
Hi Sandy!! So nice to hear from you. Yes, of course I remember you guys =) That’s great you tried the turkey wraps!!!
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Cynthia — Reply
Glad to see you are getting up and about, prayers for quick healing coming your way. What would you use to deglaze the pan instead of wine? I’m sure my family will love this. Thanks!!
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Joanne Ozug — Reply
Hi Cynthia, you can skip the wine altogether and just do the chicken stock (don’t evaporate that).
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Kentucky Lady 717 — Reply
This really looks good…..great pictures Joanne…..hope you’re better now….good to see you back to work…..and giving us great recipes…..
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Joanne Ozug — Reply
Thank you!!!! Yes, it feels wonderful!! Thanks for being here and writing me a kind note =)
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Laura Solkey — Reply
Sounds fabulous! I will be trying out this recipe very soon. Thank you for sharing!
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Joanne Ozug — Reply
Thanks Laura, hope you enjoy it!!
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Mary @ Bake Me A Scone — Reply
This is such an elegant dish and I love the fact that it can be prepared so quickly. It looks delicious!
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Joanne Ozug — Reply
Thanks so much, Mary. I’m loving the quicker meals lately, haha.
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