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This ranch pork tenderloin recipe has the tastiest gravy that’s so simple to make! The pork is melt-in-your-mouth tender and juicy in this 30-minute weeknight dinner.
You may also enjoy my Easy Ranch Chicken or Bacon Ranch Tortellini next.
Why you’ll love it
Is there anything better than meat and a big pile of mashed potatoes or rice smothered in gravy? This easy pork tenderloin recipe has an irresistible ranch gravy that’s ultra comforting with the best savory flavors! Garlic, a little butter, and zesty ranch seasoning shine.
When cooked right, pork tenderloin is even more tender than chicken. Pork isn’t meant to be chewy! If you’ve never cooked with it before, this recipe makes a great introduction to pork tenderloin. It’s very simple, kid friendly, and the gravy is something special.
What you’ll need
- Pork tenderloin – this protein is lean, inexpensive, and tasty. Note that it’s a different cut from pork loin (and not interchangeable) even though the names sound similar.
- Garlic powder and pepper – to infuse flavor right into the pork medallions
- Olive oil and butter – for pan searing and making the base of the sauce
- Flour – to thicken up the gravy
- Low-sodium chicken broth – for another layer of flavor. We’re using low sodium since the seasoning is adequately salted.
- Ranch seasoning – I always go for Hidden Valley!
- Parsley – for contrast and a pop of freshness
Helpful tips
- Pork should remain tender, so that means a little pink inside is totally fine due to modern farming practices. It should be 145F, and you can easily measure the internal temperature with a meat thermometer.
- The gravy may end up lighter or darker than pictured depending on how much of a sear you get on the pork.
How to make ranch pork tenderloin
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Prep the pork, and cut it into medallions. Season with the garlic powder and pepper. Add the olive oil and a third of the butter to a skillet, and pan fry the meat until golden on both sides. Transfer to a plate. Melt in the remaining butter, and add the flour.
Using a whisk, stir in the flour to make a roux. Pour in the broth slowly, whisking until the flour dissolves. Stir in the ranch seasoning. Return the pork, and continue cooking until 145F internally and the sauce thickens. Top with chopped fresh parsley.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I like a cast iron skillet to get a fantastic sear on meat.
- Using a wire whisk makes mixing up the roux and gravy easy, and store your flour in one of these airtight pantry containers for freshness.
- Cut the pork into rounds with a sharp chef’s knife.
Substitutions and variations
- You can always make a Homemade Ranch Seasoning to control all the ingredients, e.g. the amount of salt.
- If you want to make this with pork chops, head over to my Ranch Pork Chops instead.
What to serve with ranch pork tenderloin
- Mashed Potatoes with Sour Cream are always a good idea with the tasty gravy! Rice works too or even pasta.
- Serve some Easy Roasted Green Beans or Easy Roasted Cauliflower on the side and these Easy Garlic Sauteed Mushrooms.
- For a salad, I recommend this Super Simple Parmesan Arugula Salad.
Leftovers and storage
- Store leftover pork tenderloin for 3-4 days in the fridge in a covered container.
- Reheat slowly over a low heat to avoid drying it out.
- You can freeze it for up to 3 months, but keep in mind the meat and sauce may change texture a bit, but it should still taste good.
If you make this simple pork tenderloin with gravy, please leave a star rating and review below! You can also find me on Instagram, where I feature readers’ creations.
Ranch Pork Tenderloin
Ingredients
- 1 pound pork tenderloin
- Pepper to taste
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- 3 tablespoons butter divided
- 2 tablespoons flour
- 1 1/4 cups low sodium chicken broth
- 1 tablespoon ranch seasoning Hidden Valley recommended
- 1 tablespoon chopped fresh parsley optional but recommended
Instructions
- Trim off excess fat and silver skin and slice the pork tenderloin into 1" thick rounds. Season with pepper and the garlic powder.
- Add the olive oil and 1 tablespoon of the butter to a skillet over medium-high heat. Let the pan heat up for a few minutes. Once the pan is hot, add the pork (do it in two batches if the pan will be crowded) and sear for approx. 3 minutes/side or until lightly golden. Transfer the pork to a plate.
- Reduce the heat to medium. Add the rest of the butter to the skillet, and once it's melted, stir in the flour and cook for about a minute.
- Slowly whisk in the broth until the roux has been incorporated.
- Whisk in the ranch seasoning.
- Add the pork back to the skillet (along with any juices from the plate) and cook for another 4-5 minutes or until it has finished cooking through and the sauce has thickened up a bit more. You may need to turn the head down again so it's gently bubbling (you don't want the sauce to get too thick before the pork is cooked through).
- Serve with the fresh parsley sprinkled over top if desired. Taste prior to adding extra salt as this recipe is quite salty.
Notes
- Due to the ranch seasoning and chicken broth, this recipe is fairly salty. This is why I recommend using low (or no sodium) chicken broth. If you’re very sensitive to salt, you could halve the amount of ranch seasoning, or make your own homemade ranch seasoning.
- Pork is safe to eat at 145F and a little pink inside.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Even my slightly picked child loved this!
Wonderful!! Glad to hear it, Ashley!
This was excellent! I made no changes and I usually do. Everyone in my family loved it and that rarely happens. Definitely going into rotation.
I’m thrilled to hear that, Cassandra!!! 😀
I am new to use pork tenderloin and this recipe was delicious. So quick and easy for an easy dinner. The flavor was perfect and the pork so very tender. I served this with mash potatoes and broccoli and a salad. This is a definite keeper and going on my monthly rotation for dinners.
That makes me so happy to hear, Carol!! Appreciate your 5-star review!! 😀