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RECIPE
18 INGREDIENTS13 STEPS1HR

Pork Tenderloin with Caramelized Onion Gravy

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This roasted pork tenderloin with caramelized onion and mushroom gravy is everything you ever wanted. In just 30 minutes, this is the elevated weeknight meal you’ve been waiting for!

1HR

Total Time
Cooking with Rocco
Cook with confidence, taste every step of the way, and always have glass of wine on hand - because if the confidence drops, the wine will always pick it back up!
GO TO BLOG
Ingredients
US / METRIC
Servings:
2
Serves 2
to taste
to taste
Pork
1
about 1 to 1 1/2 lbs
1 Tbsp
Dijon Mustard
4 cloves
Garlic , grated
1 tsp
Fennel Seeds , toasted, crushed
1 tsp
Dried Thyme
Gravy
1/4 cup
Butter , divided
1
Sweet Onion , sliced
10 oz
Mushrooms , sliced
4 cloves
Garlic , minced
1 Tbsp
Dried Thyme
1 tsp
Crushed Red Pepper Flakes
2 Tbsp
Balsamic Vinegar
2 1/2 cups
Chicken Stock
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Nutrition Per Serving
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CALORIES
648
FAT
31.8 g
PROTEIN
50.9 g
CARBS
39.3 g

Author's Notes

After you sear the pork, I recommend resting it on the baking sheet for 5 to 10 minutes while you start the gravy. After 10 minutes, you can transfer the pork into the oven. This helps ensure the gravy and pork are done around the same time.

Directions

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Step 1
Preheat your oven to 400 degrees F (200 degrees C).
Step 2
In a small bowl, mix together the Dijon Mustard (1 tablespoon), Garlic (4 clove), Fennel Seeds (1 teaspoon), and Dried Thyme (1 teaspoon). Then set aside.
Step 3
Take the Pork Tenderloin (1) out of the fridge around 30 minutes prior to cooking, and let it get to room temperature.
Step 4
Once at room temperature, liberally season all sides of the pork with Salt (to taste) and Ground Black Pepper (to taste). Once seasoned, rub the Dijon mustard mixture all over the pork.
Step 5
Set a cast-iron skillet, or sauté pan big enough to hold the pork, over medium-high heat and drizzle with Olive Oil (to taste). Once hot, lower the heat to medium and add the pork pressing it against the pan. Sear all four sides of the pork for 2 to 3 minutes per side, or until browned.
Step 6
Once all four sides are seared, transfer the pork to a baking sheet and then to the oven. Cook the pork until the internal temperature reaches 145 degrees F (65 degrees C), about 20 minutes. When the pork is done cooking, remove it from the oven, tent it with aluminum foil, and let it rest for at least 5 to 10 minutes.
Step 7
Over medium heat, add Butter (2 tablespoon) and 1 tbsp of Olive Oil (to taste) to the same pan you cooked the pork in. Once hot, add the Sweet Onion (1) and a pinch of Salt (to taste). Cook the onions for about 10 minutes, or until they get nice and caramelized.
Step 8
Once caramelized, add the Mushroom (10 ounce) and another pinch of Salt (to taste). Let the mushrooms cook for about 5 minutes or until soft.
Step 9
While the mushrooms are just about softened, add the remaining Butter (2 tablespoon), along with the Garlic (4 clove), Dried Thyme (1 tablespoon), Dried Oregano (1 tablespoon), and Crushed Red Pepper Flakes (1 teaspoon). Cook for an additional 1 to 2 minutes, or just until all the butter is melted.
Step 10
Add your All-Purpose Flour (2 tablespoon), and cook for another 2 to 3 minutes stirring continuously.
Step 11
Once the flour is fully incorporated and cooked off, deglaze the pan with Balsamic Vinegar (2 tablespoon) and mix until combined. Cook for an additional 1 to 2 minutes, scraping all the brown bits off the bottom of the pan.
Step 12
Turn the head up to medium-high and add the Chicken Stock (2 1/2 cup). Stir until everything is combined and let the gravy come up to a boil. Once boiling, reduce the heat to medium-low and allow the gravy to simmer for 5 to 10 minutes, or until desired consistency.
Step 13
Serve pork tenderloin with gravy, and enjoy!

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Nutrition Per Serving
Calories
648
% Daily Value*
Fat
31.8 g
41%
Saturated Fat
17.4 g
87%
Trans Fat
0.1 g
--
Cholesterol
184.2 mg
61%
Carbohydrates
39.3 g
14%
Fiber
6.2 g
22%
Sugars
12.0 g
--
Protein
50.9 g
102%
Sodium
307.1 mg
13%
Vitamin D
1.0 µg
5%
Calcium
233.1 mg
18%
Iron
8.1 mg
45%
Potassium
1556.3 mg
33%
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