Betty's Roast Pork Tenderloin and Creamy Gravy -- Easter

Bettyskitchen's picture

Apr. 02, 2015

Betty demonstrates how to make Roast Pork Tenderloin with Creamy Gravy. This tasty roast and gravy can be used as an entree for a holiday meal. It will be on the Easter Table, 2015.

Ingredients

Pork tenderloin 3 Pound , uncooked
Salt and pepper To Taste
Flour 2 Tablespoon
Milk 1/2 Cup (8 tbs)
Water 1/4 Cup (4 tbs) (or as needed)

Directions

Making

Use an aluminum foil to line an appropriately-sized roasting pan. Press foil on bottom and up sides of pan without tearing, leaving excess foil at top edges. 

Season pork tenderloin with salt and pepper. 

Place in foil-lined roasting pan. Bring up sides and ends of foil and cover roast loosely. 

Place lid on roasting pan. Bake for approximately 35 minutes per pound of pork. 

When roast is done, transfer it to a cutting board and tent with aluminum foil. 

Let it rest for 10 minutes. 

For the creamy gravy, skim off fat from juices that have collected in foil-lined roasting pan. 

Pour fat-free juices into a small saucepan. 

Add flour to juices and stir. 

Cook, stirring constantly over low heat, until gravy is slightly thickened. 

Add milk and continue to stir and cook. 

Add water, as needed, during the cooking process, until gravy is of desired consistency. 

Serving

Slice Roast Pork Tenderloin into 1/2-inch slices and arrange on a nice platter. 

Pour Creamy Gravy into a nice serving dish and serve alongside sliced roast pork.

Notes:

For medium well-done pork, a meat thermometer should read 160 degrees (F). 

For well-done pork, a meat thermometer should read 170 degrees (F).

Recipe Summary

Difficulty Level: Medium
Cook Time: 130 Minutes
Ready In: 130 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 1810Calories from Fat 469

 % Daily Value*

Total Fat 52 g80%

Saturated Fat 18 g90%

Trans Fat 0 g

Cholesterol

Sodium 1073 mg44.71%

Total Carbohydrates 29 g9.7%

Dietary Fiber %

Sugars 6 g

Protein 288 g576%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet