Baked Pork Tenderloin
Baked pork tenderloin is our favorite when families get together. Whenever we have cravings for traditional western food, we always think of baked pork tenderloin, mashed potatoes, gravy, broccoli, and cauliflower. Once in a while, I include beans.
This tenderloin is looking fresh. I had to get it. I love shopping at Meijer because they have a good and wide selection of meat, and they’re affordable too. This piece here should serve 4 people or more.
I usually rub paprika powder on the tenderloin, but this time, I made it simple. You could put some to add flavor and color if you want to.
If you want the meat to be more crusty, just add a few more minutes or you can broil this for few seconds or a minute. The juice from the meat can be also be added to the gravy. It adds more flavor from the spices you rubbed the meat with. Just pour it into the hot gravy and mix.
We usually pair this meal with broccoli and cauliflower, but this time, we just have it with mashed potatoes and gravy. But, feel free to add sides that you want.
Traditional Western Meal, boneless pork tenderloin perfect for lunch or dinner.
- 3 lb boneless pork tenderloin
- 1/2 tsp seasoned all season salt
- 1/2 tsp Italian seasoning
- 1/2 tsp minced onion
- 1/2 tsp black ground pepper
- 1/2 tsp salt
- 8 medium potatoes
- 1 stick unsalted butter
- 1 tsp salt
- 3/4 cup milk
- 2 packets gravy
Baking the tenderloin: Combine all seasonings in a bowl. Rub onto the meat, top, sides, and bottom. Grease the baking pan with butter then put the meat in. You can also put a little bit of water instead of butter. Preheat oven to 350°F. When the temperature is ready, put the pan in the oven. Bake for an hour. After an hour, increase the oven temperature to 375°F and bake for another hour. Pork meat temperature when cooked is 170°.
Making the mashed potato: While the pork is still in the oven, wash the potatoes, peel, and chop. Sprinkle a teaspoon of salt into the water and bring to a boil on high heat. Add the potatoes and cook for about 30 minutes or until tender. Drain. In a deep bowl, mash the potatoes using an electric mixer. Add butter and milk gradually until it's creamy. You don't need to use all the milk.
Making the gravy: Follow the directions on the packets then add some juice from the cooked pork tenderloin.