Baked Pork Tenderloin with Potatoes and Gravy
![Baked Pork Tenderloin with Potatoes and Gravy Baked Pork Tenderloin with Potatoes and Gravy](/upload/000/u3/a/6/baked-pork-tenderloin-with-potatoes-and-gravy-jump-to-recipe-images-big.png)
Got one hour and one pan? Good, because this baked pork tenderloin with potatoes and gravy could easily be your next delicious dinner! All you need is a skillet, a few pantry ingredients, and 60 minutes to serve up this buttery, garlicky, tender pork and potatoes meal!
- No oven safe skillet? No problem. What you can do is use a regular large skillet and then when it’s time to pop it in the oven, transfer the contents to an oven-safe baking dish or rimmed baking sheet for the oven portion of the recipe. Pour the liquid into a saucepan or back into the skillet to thicken at the end before serving gravy over baked pork tenderloin and potatoes.
- You know what makes the potatoes even better? Cheese! That’s right, add a sprinkle of grated parmesan cheese (or more, no judgement here!) to the potatoes right before serving to add a little extra oomph and tastiness!
- Have leftovers? They’ll keep just fine in the fridge for 3-4 days or in the freezer for up to 3 months.
Ingredients:
1 ½ pounds pork tenderloin
1 tablespoons + 2 teaspoons olive oil - divided
2 teaspoon salt - or to taste, divided
½ teaspoon cracked black pepper - or to taste, divided
3 teaspoons Herbs de Provence - or Italian blend herb seasoning
2 teaspoons garlic powder - divided
2 tablespoons butter - divided
1 pound baby red or gold potatoes - halved or quartered into 1-inch pieces
1 ½ cups chicken broth - divided
2 tablespoons corn starch
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