Roasted pork tenderloin with a flavorful herb crust with sautéed mushrooms and creamy gravy!
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Pork tenderloin is one of my favorite recipes to make! It's so tender and juicy, you don't even need a knife to cut it.
The outside is seared, then roasted in the oven with an Herbs De Provence crust and served it with a creamy sautéed mushroom gravy over the top.
The mushroom gravy is the absolute star of this recipe. With just a few steps, you'll have a new family favorite on the table in less than 30 minutes.
What's in Pork Tenderloin with Mushroom Gravy
- Pork tenderloin
- Baby bella mushrooms
- Chicken stock
- White wine
- Garlic
- Herbs De Provence seasoning
- Olive oil
- Heavy cream
- Grass-fed butter
*Exact measurements are listed in the recipe card below.
How to Make Pork Tenderloin with Mushroom Gluten Free Gravy
For the Low Carb Pork Tenderloin
Preheat oven to 400F.
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 145-150F (will continue cooking while tented).
Remove from the pot and tent with foil. Allow to rest for 10 minutes, while you make the gravy.
For the Low Carb 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.
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.
More Delicious Low Carb Mushroom Recipes
- Easy Sautéed Mushrooms
- Cauliflower Mushroom "Risotto"
- Cream of Wild Mushroom Soup
- Portobello Mushroom Mini Pizza
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 and Low Carb Pork Recipes
- Easy Stir Fry Pork
- Thai Red Coconut Curry Pork
- Instant Pot Pork Carnitas
- Bacon Wrapped Stuffed Pork Loin
- Pork Fried Cauliflower Rice
Shop my favorite products on Amazon and check out my Keto Pantry List!
Herb Crusted Pork Tenderloin with Mushroom Gravy
Recipe Video
INGREDIENTS
- 1-2 pound pork tenderloin, mine was 1.3 pounds
- 1 pound baby bella mushrooms, sliced (or white)
- 1 cup chicken stock
- ½ cup white wine, I use Pinot Grigio
- 1 clove garlic, minced
- 1 tablespoon Herbs De Provence
- 3 tablespoons olive oil
- ½ cup heavy cream
- ¼ cup grass-fed butter
INSTRUCTIONS
- Preheat oven to 400F.
- Heat an oven proof pot, pan or skillet 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 145-150F (will continue cooking while tented).
- Remove from the pot and tent with foil. Allow to rest for 10 minutes, while you make the mushrooms.
- In the same pot, 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!
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