PORK TENDERLOIN WITH DRESSING AND PAN GRAVY

Pork Tenderloin with Dressing and Pan Gravy image

Dressings (a.k.a. stuffings) are super-simple to make and don't need to be reserved just for the holidays. They're perfect any time of year and easy to make. This easy combo of roasted pork tenderloin, pan gravy and a quick dressing makes for a special dinner or date-night meal (with leftovers) that's ready in under an hour.

Provided by Jet Tila

Time 40m

Yield 2 to 4 servings

Number Of Ingredients 21

Ingredients

6 tablespoons unsalted butter
1/2 onion, finely diced
1 stalk celery, finely diced
6 cups dried bread cubes
2 teaspoons poultry seasoning
1 1/2 to 2 cups chicken broth
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh parsley, plus more for garnish
2 teaspoons chopped fresh thyme
1 1/2 to 2 pounds pork tenderloin
Leaves from 3 sprigs fresh thyme, stems discarded
Leaves from 1 sprig rosemary, roughly chopped, stems discarded
Kosher salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
1/2 shallot, minced
1 tablespoon all-purpose flour
3/4 cup cold beef broth
1/2 teaspoon soy sauce
Kosher salt and freshly ground black pepper
2 tablespoons heavy cream

Steps:

For the dressing: Preheat the oven to 350 degrees F.
Melt 4 tablespoons of the butter in a large ovenproof skillet over medium-high heat. Continue to cook until the butter begins to bubble and smoke. Add the onion and celery and cook, stirring, until softened, 1 to 2 minutes. Add the bread cubes and poultry seasoning to the skillet and stir and fold the bread to toast it, 3 to 4 minutes. The bread should start to brown and should smell amazing.
Turn off the heat and drizzle in about 1 cup of the broth and fold it into the bread. Drizzle in enough more broth to moisten the dressing but not make it soggy. Taste and season with salt and pepper as needed. Once you're happy with the flavors, stir in the parsley and thyme.
Dot the top of the dressing with the remaining 2 tablespoons butter. Cover the skillet with foil and bake for 20 minutes. Uncover and continue to bake until browned, about 10 minutes longer.
For the pork: Preheat the oven to 350 degrees F. Sprinkle the tenderloin with the thyme, rosemary, salt and pepper. Press the seasonings firmly onto the pork.
Heat a large cast-iron skillet or other ovenproof sauté pan over medium-high heat. Swirl in the oil. When the first wisp of white smoke appears, add the pork and sear until golden brown on all sides, about 8 minutes total.
Transfer the skillet to the oven. Roast for 5 minutes, then flip the pork and return the skillet to the oven. Roast until an instant-read thermometer inserted into the thickest portion of the pork reaches 135 degrees F. Remove from the oven, transfer the pork to a cutting board and tent loosely with foil. Let rest until the internal temperature reaches 140 degrees F for a nice medium, 8 to 10 minutes. (If you want the pork a little more well done, remove from the oven at 140 degrees F and let rest until 145 degrees F.)
For the quick gravy: Place the hot pan the pork cooked in back over medium-high heat. Toss in the butter and shallot and cook, stirring frequently, until the shallot is light brown and fragrant, 2 to 3 minutes. Stir in the flour, scraping any browned bits from the bottom of the pan. Stir for another minute, making a rough roux. Slowly stir in the cold broth. Bring to a boil, then reduce the heat so the gravy just simmers. Cook for about 1 minute, stirring constantly. Stir in the soy sauce and salt and pepper to taste. Finish by stirring in the cream.
Slice the pork and serve it with the dressing and gravy, and garnish with chopped parsley.