Pork Tenderloin with Creamy Orange-Ginger Gravy

 Pork Tenderloin with Creamy Orange Ginger Gravy perfect Sunday dinner
We loved this dinner. It was just delicious and full of Spring-like flavor. Can Spring be a flavor...yes, it can. It's kind of undescribable but you just know it when you taste it.  I think it's the bright flavors of the orange juice and ginger with some herbs thrown in...bliss!

We are also big consumers of pork tenderloin around here. And I know I sound like a broken record, but the best (only) way to make pork tenderloin is with a meat thermometer. It comes out so tender and perfect every time. You must get one....they are not expensive.

Anyway, I hope you can enjoy this dish soon, it's a lovely way to celebrate the fresh, new season!
Pork Tenderloin with Creamy Orange Ginger Gravy seriously yummy
You can either slice the pork into thick or thin medallions. I tend to do both. My kids like it sliced thinner, while my husband and I prefer a thicker bite. The gravy is really nice with mashed potatoes as well.

Pork Tenderloin with Creamy Orange Ginger Gravy fresh ingredients
Ginger is easy to peel. Use a teaspoon to scrape off the skin before grating. I used a no pulp orange juice. Feel free to squeeze your own but make sure to strain the liquid first.

Pork Tenderloin with Creamy Orange Ginger Gravy easy to prepare

Pork Tenderloin with Creamy Orange Ginger Gravy weeknight and weekend friendly
Tell me about your favorite Spring meat dish, do you make gravy or stick with a thinner pan sauce?

Print Recipe

Pork Tenderloin with Creamy Orange-Ginger Gravy

Recipe from: Created by Cathy Pollak for NoblePig.com | Serves: Serves 4


  • 3/4 cup orange juice
  • 1/4 cup beef broth
  • 1 teaspoon fresh grated ginger
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon table salt
  • 1/4 teaspoon coarsely ground black pepper
  • 1-1-1/4 pound pork tenderloin
  • 1 Tablespoon olive oil
  • 3 Tablespoons butter, divided
  • 1 medium shallot, minced (about 2-3 Tablespoons)
  • 2 Tablespoons all-purpose flour
  • 1/2 cup whole milk
  • 1/2 teaspoon cider vinegar
  • Pinch cayenne pepper (a pinch is about half of an 1/8 teaspoon)
  • fresh thyme leaves for garnish


  • Preheat oven to 400 degrees F.
  • In a small, pourable bowl, combine orange juice, beef broth, ginger and dried thyme. Set aside.
  • Remove any excess fat from pork tenderloin and season well with salt and pepper. Heat a large, heavy skillet over medium-high heat. Add olive oil, once it's shimmering add pork tenderloin and brown on all sides, about 7-8 minutes. Remove from pan and place tenderloin on a rimmed baking sheet covered in foil. Insert meat thermometer into the thickest part of meat and place in the oven. Remove meat when temperature hits 145 degrees F. Cover with foil and let rest for 10 minutes before slicing.
  • Meanwhile, in the same skillet you browned the tenderloin add 2 Tablespoons butter to the drippings over med-low heat. Once melted add shallots and cook until softened, about 1-2 minutes. Add flour and whisk until fully incorporated. Slowly add orange juice mixture, whisking while pouring and removing and clumps, simmering until thickened. Whisk in milk, cider vinegar and cayenne. Finish sauce with the remaining Tablespoon of butter. Keep warm until meat is ready to serve.
  • To serve, drizzle gravy over sliced meat and garnish with fresh thyme leaves.

Post a Comment

7 Comments and 6 Replies

  1. Shelly 1

    This sounds incredible…wow. Perfect for Spring. We love pork tenderloin at our house to. Will be making this week!

  2. Rachel (S[d]OC) 2

    Yes, spring has a flavor. Summer flavored is pesto for me so why not orange ginger gravy as spring for you. Love these flavors. I now want to make this soon!

  3. Anne 3

    Making this for dinner tonight! We just happen to have a tenderloin that needs to be used, and we have ALL the ingredients!

    • Cathy 4

      I love when that happens!!!

    • Anne 5

      Reporting in after making this recipe. It was fabulous! I added Pampered Chef’s new Citrus-Ginger rub with the salt and pepper to season the meat–delish!

  4. PaigeN 6

    we’re trying it tonight! Sounds absolutely divine!

  5. Delicious! I love the combination of orange and ginger! Can’t wait to try this one soon.

  6. Allie 8

    Do you know if you would be able to swap out the flour for corn starch in this? We have Celiac in our family, so no flour allowed. This dish looks like it could be an instant favorite; minus the flour.

    • Cathy 9

      Well…not exactly. This is the classic method for making gravy, start with flour and butter..add liquid. I don’t believe you can start with cornstarch and get the same results. In fact, the cornstarch would break down in the heat, which is why it is always added at the end of a recipe. You might try reducing the orange-ginger mixture to about half and adding the cornstarch to thicken, then finish off with some butter.

  7. This is good! I only had fat free milk, so used fat free half & half instead – it worked! Of course! The sauce makes enough for three or four tenderloins – have any ideas how to re-use it? And I never did know what to do with that third tablespoon of butter, so just went ahead and threw it in the sauce at the end. Garnish with orange slices. Lovely recipe!

    • Cathy 13

      That’s interesting, we had just enough sauce for one tenderloin? Also you used the butter correctly, sorry that was omitted.


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