Written on 11/01/2020
Jennifer Nevins

This is a moist, delicious roast.  I like to serve the pork tenderloin sliced thin, served with mashed potatoes and a sliced mushroom gravy. 



1 3-lb. Boneless Pork Tenderloin Roast, Room Temperature

1 Stalk of Celery, Diced, 2 Medium Carrots, Diced, 1 Large Onion, Diced

2 Tbsp. Butter

½ Tsp. Black Pepper & ½ Tsp. Cayenne Pepper

1 Tsp. Dried Oregano

2 Cloves of Garlic, Minced

Gravy: Pan Drippings, 3 Tbsp. Flour, ½ Cup Pork Broth (or use Chicken Broth),

Salt, Pepper to Taste, 2 Tbsp. Butter & 8 oz. Mushrooms, Sliced



Melt the butter in a large sauté pan over medium heat, and stir in the black pepper, cayenne pepper, oregano and garlic.  Saute for approx. 1 minute.  Remove from the heat.  Pat the roast dry with paper towels.  Cover with the warm spice mixture, and place the pork tenderloin in a roasting pan.  Surround the roast with the celery, carrots and onion, and season the vegetables with salt and pepper.  Roast in a preheated 300 degree oven for approx. 1 ½-2 hours, until the internal temperature registers at least 150 degrees F.  When ready, remove pork roast from the oven, place on a cutting board, tent with aluminum foil, and let stand for approx. 15 minutes before slicing.  Meanwhile, prepare the gravy.  Place the roasting pan with the pan drippings and vegetables over 2 burners on the stovetop.  Whisk in the flour and simmer for about 3 minutes.  Whisk in the pork broth until the gravy has thickened.  Strain the gravy, removing all solids and set aside. Separately, in a small sauté pan, melt the butter and add the mushrooms.  Saute for approx. 5 minutes, until the mushrooms are tender.  Add the mushrooms to the strained gravy and serve with the roast.