Baked Ranch Pork Tenderloin in Gravy
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!
Servings: 6 people
Calories: 523kcal
Equipment
Ingredients
- 1 tsp 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
- ¼ cup cilantro or parsley to garnish
Instructions
- 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.
Nutrition
Serving: 1g | Calories: 523kcal | Carbohydrates: 3g | Protein: 60g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 206mg | Sodium: 1005mg | Sugar: 1g