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"I recently began experimenting with pork and came up with this easy dish, which has turned out to be a favorite," writes Marilyn McGee of Tulsa, Oklahoma. "I like to vary it occasionally by using lemon-pepper or garlic-seasoned tenderloin for added flavor."
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Nutritional Facts 1 serving (1 each) equals 577 calories, 35 g fat (6 g saturated fat), 95 mg cholesterol, 2,535 mg sodium, 23 g carbohydrate, 3 g fiber, 44 g protein.
Originally published as Pork Tenderloin with Gravy in Taste of Home February/March 2003, p11
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed on Dec. 25, 2010 by dia1973
This was an easy meal to make and tasted so good! I will definitely make it again.
Reviewed on Jul. 07, 2010 by LauraManning
The balsamic vinegar was too overpowering, so I decrease it to 1/2 T. and add 1/4-1/2 tsp. black pepper. I make this dish often.
Reviewed on Mar. 17, 2010 by swtlissdrmwvr
I absolutely loved this recipe. It was so EASY! and the pork cam out so tender! I am not a fan of balsamic vinegar in most things, and even as i started to cook this i was hesitant to put it in and almost got sick from the smell. I thought the dish would not turn out, but after it was one IT WAS WONDERFUL!!! I also cubed my pork loin instead of slicing it. (kind of like a beef tips and rice kinda thing) I served it with rice and it was SO GOOD! I will definitely be making this often!
Reviewed on Nov. 19, 2009 by amber223
This recipe is SOOO delicious!! MMMM I will definitely make this one of my weekly recipes!!!
Reviewed on Nov. 18, 2009 by lmahemet
It was very good in fact I am making it for friends tomorrow. Its the best and very easy to make.
Reviewed on Oct. 10, 2008 by TamaraDLMerritt
Excellent...DH and Papa said it was a keeper too.I changed it a little bit.I made a double amount of gravy because my tenderloins were bigger, and added a little extra water than called for. It would also be wonderful with a bit of Marsala or Madeira added for part of the water. I added extra garlic and several tablespoons of chopped fresh rosemary.I sauteed onions and mushrooms some before adding tenderloin back, and adding the gravy mixture.Next time I make it, I think I will cube the tenderloin, and then serve it over egg noodles or rice...leftovers, if any, I will add a little sour cream and fresh chopped parsley to make its rerun a bit new and different ;-)
Excellent...DH and Papa said it was a keeper too.
I changed it a little bit.
I made a double amount of gravy because my tenderloins were bigger, and added a little extra water than called for. It would also be wonderful with a bit of Marsala or Madeira added for part of the water. I added extra garlic and several tablespoons of chopped fresh rosemary.
I sauteed onions and mushrooms some before adding tenderloin back, and adding the gravy mixture.
Next time I make it, I think I will cube the tenderloin, and then serve it over egg noodles or rice...leftovers, if any, I will add a little sour cream and fresh chopped parsley to make its rerun a bit new and different ;-)
Reviewed on Feb. 17, 2008 by stengerm@bellsouth.net
This dish is excellent. Easy to prepare and my husband loved it. As he said "it's a keeper"!
Reviewed on Feb. 15, 2008 by vauna
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