Pork Tenderloin with Pan Gravy and Oven Baked Rice

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I’ve made this recipe a few times now and think I’ve finally got it right. The last couple times it was a little too salty for us. This time, I think it was just right.

I got so excited to get it all plated up that I never took final pictures, unfortunately, but trust me, this recipe is a KEEPER.

Oven Baked Pork Tenderloin
Ingredients needed for Tenderloin:

1-2 lb pork tenderloin- cut off silver skin and any fatty pieces you can see
1/2 c. extra virgin olive oil
1 tsp. yellow mustard
1/4 c. low sodium soy sauce (or you could use Braggs liquid aminos)
3 TB. lemon juice
1/4 c. red wine vinegar
1 TB Worcestershire
1 TB minced garlic
1 tsp onion powder

Mix all together then reserve a few tablespoons to the side.

Put the tenderloin in a large ziploc bag with the marinade and let refrigerate for 4 hours or so.

Heat oven to 375. Sear each side of the tenderloin in a skillet on the stovetop for 2-3 minutes.


Put in glass baking dish and cook for around 40 minutes (depending on thickness of your meat and oven temp).

Remove from oven and let rest 5 minutes before slicing. Top with Pan Gravy.


Tenderloin Pan Gravy
Ingredients needed for Pan Gravy:

Pan Scrapings from when you brown the tenderloin
3/4 c. low sodium chicken broth
3 TB reserved marinade from recipe above
2 tsp unsalted butter

Put same skillet you used to brown the tenderloin back on the stove and put on medium heat. Add chicken broth and scrape up all bits stuck to the bottom.

Add the reserved marinade and let it boil down a bit (around 2 minutes or so). Add butter and remove from heat. Stir til melted. Pour over tenderloin or use as a gravy on the rice.

Oven Baked Rice
1.5 cups long grain brown rice (comes in a bag usually)
2 and 1/4 c water (or you can use low sodium chicken broth for more flavor)
a few pats of butter
salt (if desired)

Either microwave or heat the water to boiling. While doing that, put the rice in a glass baking dish and put a few pats of butter on top.


Once water is boiling, pour over top of rice/butter mixture.
Cover tightly with foil.
1 hour, then remove and check. If it looks almost done, fluff with a
fork and then cover with foil for about 5 more minutes.

This is great when topped with the pan gravy from above recipe! 馃檪

I served the tenderloin and the rice with oven baked sweet potato bites and cabbage steaks.

All of these foods can be cooked at 375 so it makes for easy preparation.

Hope you enjoy!

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