Whether you call it sauce, or pan sauce or gravy, if you’re craving pork tenderloin with sauce, I’ve got you covered! I’ve also included my top tips for cooking pork tenderloin.
I think a sauce is especially nice when mashed potatoes are on the menu as well, but also great with rice, polenta, pasta or even gnocchi.
Tip #1: Always prepare the pork tenderloin for cooking by removing any visible fat and the silver skin along the sides. If you leave the silver skin on, the pork tenderloin will not cook evenly.
Tip #2: Tuck the tapered end of the pork tenderloin underneath, to create an even thickness along the length of the tenderloin. The tenderloin will cook more evenly!
Tip #3: Only cook the pork tenderloin until it reaches between 140-145F. The secret to perfectly tender pork tenderloin and not dry and tough pork tenderloin is simply to not over-cook it!
Tip #4: When checking temperature, be sure to test the thickest part of the meat and insert only to the centre. If you insert the probe too far down, you will be picking up the heat from the pan and get an inaccurate meat temperature reading.
Tip #5: If your sauce is not as thick as you’d like it, mix up a cornstarch slurry of 1 Tablespoon of cold water and 1 Tablespoon of cornstarch. Add the the simmering sauce a bit at a time, until the sauce thickens to the desired level.
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!