Betty's Roast Pork Tenderloin with Creamy Gravy

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Line an appropriately-sized roasting pan with aluminum foil, pressing it on the bottom and up the sides without tearing.

Season the pork tenderloin with salt and pepper.

Place the pork in the foil-lined roasting pan and cover loosely with foil.

Place a lid on the roasting pan.

Bake for approximately 35 minutes per pound of pork until a meat thermometer reads 160°F for medium well-done or 170°F for well-done.

Transfer the roast to a cutting board and tent with aluminum foil, letting it rest for 10 minutes.

While the pork is resting, skim off fat from the juices in the roasting pan and pour the fat-free juices into a small saucepan.

Add flour to the juices and stir, cooking over low heat until slightly thickened.

Add milk and continue to stir and cook, adding water as needed until the gravy reaches the desired consistency.

Slice the roast into 1/2-inch slices and arrange on a platter.

Pour the creamy gravy into a serving dish and serve alongside the sliced roast pork.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens