This Herb Crusted Pork Tenderloin with Mushroom Gravy is juicy, tender, and packed with herby, savory flavor in every bite. Seared to perfection and topped with a rich, creamy mushroom gravy, it’s a delicious and impressive dinner your whole family will love.

❤️ Why You’ll Love This Pork Tenderloin Recipe

• Tender juicy pork tenderloin
• Crusted with a savory blend of herbs
• Seared to perfection
• Creamy mushroom gravy
• Perfect easy last minute dinner

If you’ve never made pork tenderloin at home or just haven’t found one worth repeating, this herb crusted version is about to win you over. The crust locks in so much flavor, and when it’s paired with that creamy mushroom gravy? You’ll feel like you’re eating at a steakhouse, minus the fancy prices.

We’re talking golden pork, seared to perfection and finished in the oven, with mushrooms sautéed in butter and garlic until they’re rich and glossy. The sauce is velvety from a splash of cream and a bit of white wine, and it’s exactly what a pork tenderloin recipe should taste like.

If you love this recipe, you should also try my Pork Chops with Bacon Mushroom Gravy.

🛒 Ingredients for Pork Tenderloin and Mushrooms

• Pork tenderloin
• Baby bella mushrooms
• Chicken stock
• White wine
• Garlic
• Herbs De Provence seasoning
• Olive oil
• Heavy cream
• Butter

*Exact measurements are listed in the recipe card below.

🥣 Recommended Tools

• Oven safe skillet
• Meat thermometer

🔪 How to Make Keto Pork Tenderloin with Gravy

Preheat oven to 400°F.

Heat an oven proof pan or Dutch oven to medium high heat.

Drizzle olive oil over the pork and rub the herbs de provence all over the tenderloin.

Once the pan is hot, sear all sides.

Then put in the oven to finish cooking for about 20 minutes or until it reaches an internal temperature of 145°.

Remove from the pot and tent with foil. Allow to rest for 10 minutes, while you make the gravy.

In the same pot you used to cook the tenderloin, heat to medium on the stove top and add in your butter, olive oil and mushrooms.

Sauté until they have some good color, should take about 5 minutes or so.

Push the mushrooms to one side of the pan and add in the garlic.  Sauté for about 20 seconds, careful not to burn.

Deglaze the pan with white wine, scraping up the brown bits.

Add in the chicken stock and cook for another 5 minutes or until the liquid has reduced.

Stir in the heavy cream and continue cooking while you slice the pork into medallions.

Serve the pork with the mushroom gravy over the top and enjoy!

This gluten free mushroom gravy is so good, you can serve it over baked chicken or with grilled steak. It’s also very versatile and has such a great flavor, you can even eat it served over cauliflower rice.

☑️ Storage Instructions

• Fridge: Store leftover pork and mushroom gravy in an airtight container for up to 3 days.

• Freezer: Freeze sliced pork and cooled gravy separately for up to 2 months. Thaw in the fridge overnight before reheating.

🍴 What to Serve with Pork Tenderloin

You can serve this pork recipe with just about anything, but here are some popular low carb sides for you to consider:

• Cheesy Mashed Cauliflower
• Shredded Brussels Sprouts
• Creamed Spinach
• Grilled Broccolini
• Green Beans Almondine

💡 Tips

• Use a meat thermometer to make sure the internal temperature hits 145°F.
• Don’t skip the sear. Searing each side helps lock in all those juices.
• Let the pork rest under foil for at least 10 minutes so the juices stay in the meat, not on your cutting board.
• Stir the heavy cream in last so it doesn’t curdle from high heat.
• Slice the pork into medallions just before serving so it stays warm and juicy.

🔄 Substitutions and Additions

• Mushrooms: Swap out baby bellas for cremini or shiitake mushrooms for an earthier flavor.

• Additional herbs: Toss in a few sprigs of fresh thyme or rosemary to the skillet while the gravy simmers.

• Mustard: Stir a spoonful of Dijon mustard into the gravy for a little tang.

• Shallots: Add finely chopped shallots with the garlic for a mild, oniony depth.

• Heat: For a little kick, sprinkle crushed red pepper flakes into the herb mix before searing.

What is Pork Tenderloin?

Pork tenderloin is the most tender part of the pig. It’s found on the topside of the backbone. The tenderloin and loin are totally different cuts of pork and should typically be cooked using different methods.

Pork tenderloin should be pan seared and cooked fast and hot where as the loin is best cooked slowly much like a roast beef.

Can I Have Mushrooms on Keto?

Absolutely! Mushrooms are low in calories and carbs, which is perfect for Keto or low carb diets. Since mushrooms are usually cooked in some type of fat, that makes them a great way to incorporate more daily healthy fat into your diet!

They’re also packed with fiber, vitamins, and minerals and have many health benefits. The nutritional value of mushrooms depend on the variety. You can read more about the health benefits of mushrooms in this article.

Is Gravy Keto?

Traditional gravy is not recommended for those on Keto because flour is used as a thickening agent, which has way too many carbs.

But, by using heavy whipping cream to thicken this sauce, you save all the unwanted carbs but keep all the delicious flavor.

🍽️ More Keto Pork Recipes

• Easy Stir Fry Pork
• Thai Red Coconut Curry Pork
• Instant Pot Pork Carnitas
• Bacon Wrapped Stuffed Pork Loin
• Pork Fried Cauliflower Rice

*Originally published on August 18, 2018, updated on May 30, 2025 with improvements to the recipe, new photos, new recipe information and helpful tips.