Easy Baked Ranch Pork Tenderloin in Gravy is the easiest way to make pork tenderloin and it’s own thick ranch dressing gravy in a foil pouch – delicious tender oven baked ranch pork tenderloin covered in ranch flavor for a dinner everyone will love!
Pork is one of my hands down favorite meats to bake or grill for an easy, quick, and delicious weeknight dinner.
Pork tenderloin is lean, has a light meaty flavor that kids love, and has less gristle or fat for picky eaters – making properly cooked pork tenderloin a dish that should be at the top of your list to make often!
This oven baked baked ranch pork tenderloin comes together in a snap for the most thick, velvety, and amazingly flavorful gravy that comes together like magic without stirring or thickening.
I’m including tons of tips to help you cook perfect, flavorful, and juicy pork tenderloin in Ranch gravy – all in one foil pouch – that is perfect baked in the oven, or grilled for an out of this world weeknight dinner, or fantastic meal prep option that won’t dry out when reheating at school or work.
Just take me to the foil pouch baked ranch pork tenderloin and gravy recipe already!
If you’d rather skip my (very helpful, i think) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this deliciously easy never dry baked pork tenderloin – simply scroll to the bottom of the page where you can find the printable recipe card.
Ranch Dressing Gravy
This oven baked pork tenderloin recipe is amazingly easy and perfectly delicious – every time I make it, I am wowed by the perfectly thick and delicious gravy and how I didn’t have to do anything but give it a quick stir before baking with the pork.
No thickening, cooking, adding starch – simply pour the ranch dressing gravy over the pork before it cooks, and open up your foil pouch to a heavenly, lump free, perfect ranch dressing gravy! This simple mixture of ranch dressing mix, butter, and lemon juice combines with the natural juices from cooking pork tenderloin to make a ranch dressing gravy that is out of this world delicious – I could drink this ranch dressing gravy with a straw!
There are a couple of tips to making perfect, creamy, rich, and lump-free ranch dressing gravy:
For the gravy to blend properly before cooking, the butter needs to be melted.
-Use Fresh Lemon Juice
While store-bought bottles of lemon juice are delicious and perfect for many recipes, this recipe is so simple and has so few ingredients, I personally think fresh squeezed lemon juice works the best and always try to opt for fresh-squeezed lemon juice.
-Stir Well Before Adding To Pork
To keep your gravy from clumping as it cooks, it is essential to mix the ranch dressing powder mix in melted butter before cooking.
This dissolves some of the ranch dressing powder and thickens your gravy before it cooks – so all you have to do is open the foil pouch for perfect rank pork gravy.
-Reserve Gravy When Grilling
If you’re using my tips to grill this ranch pork tenderloin, reserve much of the gravy until your pork is pre-seared and browned on the grill – if you prepare the foil pouch without first browning the pork and cook it longer on the grill this way, the ranch gravy can burn or reduce too much.
Be sure to rub a little on the pork as a marinade – and save the rest to add to the foil pouch when you’ve seared the pork.
Baked Ranch Pork Tenderloin Foil Pack Dinner Ideas
This recipe for oven baked ranch pork tenderloin and gravy is the perfect easy main course – and can easily be turned into a complete one-pot dinner!
I’m outlining my favorite combinations below:
-Baked Ranch Pork Tenderloin and Potatoes
Add 1 lb diced fingerling potatoes for a quick, easy, one pot pork and potato dinner!
-Baked Ranch Pork Tenderloin and Mushrooms
Add up to 1 lb cremini, shiitake, or button mushrooms to the foil pack for a meaty all in one side dish!
-Baked Ranch Pork Tenderloin and Asparagus
Add 1-2 stalks asparagus (depending on how many people eating) to foil pouch and cook following baked ranch pork tenderloin instructions.
-Baked Fajita Ranch Pork Tenderloin
Pan fry (or grill) an onion and bell peppers in 2 tbsp olive oil for a delicious sizzling pork dish to wow guests!
Other Perfectly Tender and Juicy Pork Dishes You’ll Love:
If you love this flavor-packed never dry oven baked pork tenderloin and ranch dressing gravy in a foil pouch, please check out some of my other delicious, easy, and juicy never-dry pork recipes!
There is so much flavor in these hearty, budget friendly pork dinners – your family will love the subtle, tender pork in these perfect dinners!
How to Grill Pork Tenderloin
This recipe is great in the oven – but it’s also a total knockout on the grill, making this baked pork tenderloin recipe an awesome grilled pork tenderloin recipe – so if you don’t want to make this foil pouch pork tenderloin in the oven but would rather put it on the grill, you’re in luck!
With a couple easy tips and tricks, you can turn this baked pork tenderloin recipe into a perfect easy grilled ranch pork tenderloin that is juicy, tender, and never dry – bursting with ranch dressing flavors and a lightly smoked gravy.
Grilled Ranch Pork Tenderloin Recipe
-Dry-brine or marinate pork before grilling.
I find a dry brine (salt, pepper, herbs, and a little lemon zest sprinkled around the pork tenderloin, then wrapped tightly in plastic wrap and kept in the refrigerator overnight) is great for baking or grilling pork tenderloin to keep the flavor and juices locked in and keep your pork from drying out.
Simple marinades – like 1/2 cup olive oil, the juice of one lemon, 1 tbsp celtic sea salt and 1 tbsp garlic powder – make pork outstandingly tender and juicy when grilled.
-Pre-Sear Pork Tenderloin Before Grilling – Or Flip Tenderloin in the Pouch
Follow the recipe for baked pork tenderloin as written below (until you’d pop it in the oven) – don’t skip searing your pork tenderloin before grilling!
Searing pork tenderloin before grilling helps lock in flavor and the pork’s juices.
If you’re grilling at night but want to prep more of your meal, you can pre-sear the meat and get it ready in the foil pouch, and then leave it in the refrigerator until you’re ready to pop it on the grill. Simply let it come to room temperature before grilling. This is a perfect hack for making this recipe for a party or making a bulk batch of grilled pork tenderloins.
-Skip the Stovetop Pre-Sear and Pre-Sear on the grill
If you don’t want to pre-sear your pork tenderloin before grilling, you can put it in the foil pouch and still head to the grill with it with a couple modifications:
Prepare foil pouch and ranch dressing gravy, rubbing pork tenderloin with 2-3 tablespoons of the ranch dressing mixture (just enough to coat the pork tenderloin, but saving much of the rest) as your grill heats up.
Add pork tenderloin to hot grill, and brown on each side.
When pork tenderloin has been browned on each side, but still cold in the middle, place into foil pouch and top with the rest of the gravy mixture. Close foil pouch and place on grill.
Cook to 145 degrees internal temperature and let rest 10 minutes off the grill to lock in the pork’s juices before cutting.
Easy Baked Ranch Pork Tenderloin and Gravy Recipe
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To see this pork tenderloin being made, click to watch the video below:
- 1 tsp celtic sea salt
- 1 tsp pepper, fresh cracked
- 2 tbsp olive oil
- 3 lb pork tenderloin
- 1 oz ranch dressing mix packet
- 4 oz butter
- 1 lemon juice
- 1/4 cup cilantro or parsley, to garnish
- Preheat oven to 375 degrees. If grilling, turn gas grill to high or start charcoal and heat until grill is 375 degrees.
- Generously season pork tenderloin with salt and pepper. (UNLESS YOUR PORK IS PRE-BRINED OR DRY BRINED. DO NOT ADD EXTRA SALT IF IT IS.)
- In a large, heavy pan, heat olive oil until it is shimmery.
- Brown pork tenderloin on all sides - about 2-3 minutes per side.
- While pork browns, make gravy by combining melted butter, ranch dressing mix packet, and the juice of one lemon. Stir well to dissolve ranch dressing packet powder.
- Lay a sheet of foil on a baking sheet and place pork tenderloin in pouch.
- Drizzle ranch dressing gravy over pork tenderloin.
- Close foil pouch and bake for 30 minutes, checking temperature with a digital meat thermometer at about 25 minutes.
- When pork has reached 145 degrees internal temperature, remove from oven, keeping foil pouch closed.
- Let rest for at least 10 minutes to continue carryover cooking to the newly recommended 150 degrees internal temperature for pork.
- Garnish with cilantro, parsley, or green onions.
- Slice into thin slices and serve immediately or store in an airtight container for lunch meal prep.
Amount Per Serving: Calories: 468 Saturated Fat: 13g Cholesterol: 188mg Sodium: 995mg Carbohydrates: 4g Protein: 47g