Pork Tenderloin with Roasted Vegetable Gravy
A Comforting Delicacy
This recipe for Pork Tenderloin with Roasted Vegetable Gravy is the ultimate Sunday comfort food and it is simple to make.
The pork has a plethora of seasonings and flavor that make it special. This pork dinner is so good that you will want to be sure you make extras since it will be perfect for leftovers on Monday as well.
Tangy mustard, roasted vegetable gravy, and tender pork make this extra delicious.
The full recipe is linked below and it is also printable for ease of use. Beyond the recipe card, there is more information to give you a little extra help making this.
Full, Printable Recipe
Pork Tenderloin With Roasted Vegetable Gravy
A delicious and savory gravy made with roasted carrots, onions, celery and garlic. The pork tenderloin is seared off in a skillet and roasted with the veggies to make a delicious meal.
Ingredients
- 2 boneless pork tenderloins, about 1.5 pounds each
- 1 Cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped onions
- 3 cloves of garlic
- 2 cups of vegetable broth
- 1 cup of cold water
- 1 tablespoon of flour
- 2 tablespoons of butter
- Approximately 2 tablespoons of Olive Oil
- 1 tablespoon of honey mustard
- 1 tablespoon of grainy mustard
- 1 tablespoon of honey
- Seasonings
- *seasoning measurements are approximate, adjust to your preference
- 1 tablespoon Montreal steak seasoning
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon dry mustard
- 1 teaspoon of caraway seeds
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of dried parsley
- 1/2 teaspoon of dried oregano
- kosher salt
Instructions
- Toss your carrots, onions, celery and garlic with a little olive oil, season with salt, black pepper, onion and garlic powder. Place on a baking sheet covered in foil, place in a 375 degree oven to bake.
- Meanwhile, dry off your pork tenderloins with paper towels. Rub the tenderloins with olive oil, season on all sides with Montreal steak seasoning. Let sit out on counter for about 20 minutes.
- Add butter to a skillet with a tablespoon of olive oil, let the skillet get hot to sear the tenderloins, but it should not be smoking.
- Add the tenderloins to the skillet, sear off on all sides, about 5 minutes on each side. This time will depend on the size of your tenderloins. Mine were fairly thick. Reduce the time if you have smaller tenderloins. You want a golden crust but you do not want them fully cooked. When the tenderloins are seared, carefully remove your roasting veggies from the oven and add your tenderloins and place back in oven. Mix the two mustards, a little bit of olive oil to smooth it out, honey, dry mustard, caraway seeds, onion and garlic powder, paprika, black pepper to a bowl, mix well, spread across the tenderloins. Keep the pan out that you used to sear, you will use it and the meat drippings to make the gravy.
- Roast your veggies and pork until the pork reaches an internal temp of 135 degrees. Every oven is different and the thickness of the pork will make a difference in cook time. Mine cooked for 25 minutes. Remove the pork from the pan, place on a plate, cover loosely with foil and let rest.
- Carefully add the veggies to the skillet you seared the pork in. Add a little more olive oil and sauté the veggies for about 10 minutes. Add the two cups of broth, bring to a simmer, cover with a lid and simmer until the veggies are soft. Approximately 15 minutes.
- When the veggies are soft, let the veggies cool slightly, using an immersion blender or a blender, blend the veggies and broth until they are completely blended. Add the veggie blend back to the skillet. Whisk your flour with one cup of cold water and add to veggie broth. Bring to a simmer. Simmer for ten minutes or until thickened. Add the dried parsley. It is now ready to serve.
- Carefully slice your pork to your preferred thickness, serve with mashed potatoes, rice or egg noodles and serve with the gravy.
The Perfect Temperature
I sometimes get comments from readers on my pork recipes worried that I don’t cook the pork to an internal temperature of over 160 degrees. I know, I also grew up hearing about trichinosis fears.
Fortunately he FDA lowered the required cooking temperature for pork over a decade ago. I say “fortunately” because it makes it easier to avoid drying it out.
The methods for breeding and raising pigs have changed since the old days in ways I’m not entirely sure about that means they’re safer. You can read more about it on a government website if you don’t believe me!
Tangy Mustard
I love adding this tangy mustard glaze listed in the recipe to the outside of these tenderloins as they roast to add a wonderful layer of flavor to the dish.
If you are not a fan of these flavors, you can omit this step and just roast the pork with the Montreal steak seasoning on it.
If you love this pork recipe, give my BEST EVER Pork Chop Recipe a try!
