Roast Pork with Gravy

This Roast Pork with Gravy will become a dish that is on repeat in your home.  It is so easy but it will make you look like a professional chef!! Trust me when I say it is so delicious. Your family and guests will love it.

For the Italian spice I use Teresa’s Tuscan Spice.  It is blend of all your favoriite mediterranean herbs.  It is available here on my website.  If you don’t want to buy the spice you can use an Italian spice blend from the supermarket.  But, I highly recommend that you try Teresa’s blend. It is incredible. 



(serves 6)

Dry Rub

3 Pork Tenderloins (3lbs)

1 ¼  tsp. Salt

½ tsp. Pepper

1 tsp. Italian Seasoning.  I use Teresa’s Tuscan Spice

2 tsp. Brown Sugar


4 tbsp. Olive Oil, Plus more for coating the pan 

½  tsp. Salt

¼  tsp. Pepper 

Tbsp. Fresh Rosemary, Chopped

1 tsp. Italian Seasoning.  I use Teresa’s Tuscan Spice

3 tbsp. Maple Syrup

1 tbsp. Dijon Mustard

1 tbsp. Worcestershire Sauce

1 tbsp. Tomato Paste

2 Cloves Garlic, Sliced thinly

4 tbsp. Butter

4 tsp. Cornstarch

½ Cup Chicken Broth


Preheat the oven to 400 degrees 

Combine all the ingredients for the marinade in a small bowl.  Evenly coat the pork in the dry rub and let it marinate for 30 minutes.

In a large frying pan, heat up 2 tbsp. of butter.  Sear each pork tenderloin on each side. About 3 minutes on each.  

Remove the pork and put in a large pyrex that is lightly coated in olive oil. Bake for about 30 minutes until the internal temp of each tenderloin is 145 degrees.

In a medium frying pan, heat 2 tbsp. of butter.  Add in the garlic and sautee until the garlic is cooked through.   

In a bowl, mix olive oil, salt, pepper, rosemary, Italian seasoning blend, maple syrup, dijon, worcestershire and tomato paste. 

Add that to the pan and simmer on low, turning constantly.  

Add in the broth and simmer.

Once the pork is cooked remove from the oven.  

Reserve  3 tbsp. of the dripping and add the rest of the dripping to the gravy.  

In a bowl mixed the reserved dripping with the cornstarch.  Add this to the gravy.  This will make it thicker. Simmer for 5 minutes.  Remove the garlic.

Slice the pork thinly and serve topped with the gravy.

Please note you can make this in advance (up to one day) and store in an oven safe pan like a Pyrex. Be sure to cover well and store in the refrigerator.  When ready to reheat, remove from the refrigerator and let it come to room temperature, about 20 minutes.  Mix well and get in the oven at 375 covered in aluminum foil to reheat.  Be sure to only reheat it to hot, and not over cook the pork. 

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