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This comforting dish delivers juicy pork tenderloin bites simmered in a rich onion infused brown gravy. It comes together quickly and satisfies on busy evenings without sacrificing flavor.
I first made this for a Sunday family dinner when we were craving something warm and filling without spending hours in the kitchen. It was such a hit we now make it monthly.
Ingredients
- Pork tenderloin: cut into bite sized pieces provides lean tender protein that cooks quickly and absorbs flavor
- Garlic powder: enhances flavor and gives a subtle warmth
- Herbs de Provence: adds a fragrant herby base with thyme rosemary and savory
- Unsalted butter: gives control over salt levels while creating a rich roux
- Sweet onion: creates a mild flavorful base for the gravy
- Fresh garlic: adds intensity and aroma more than jarred varieties
- All purpose flour: thickens the gravy to coat the meat beautifully
- Beef stock or broth: builds depth in the sauce choose low sodium if needed
- Balsamic vinegar: brightens and balances the richness of the dish
- Beef Better Than Bouillon: intensifies the umami quality of the gravy
Step-by-Step Instructions
- Sear the Pork:
- Toss pork pieces in a bowl with garlic powder herbs de Provence salt and black pepper. Heat oil in a large skillet over medium high. Sear half the pork on all sides without cooking through then repeat with the remaining pieces. Transfer all to a plate
- Build the Gravy Base:
- Lower heat to medium and melt butter in the same pan. Add diced onion and cook for eight to ten minutes until translucent. Stir in minced garlic and cook for thirty seconds until fragrant
- Create the Roux:
- Whisk flour into the butter onion mixture and cook for one minute to remove raw taste. Stir constantly to avoid clumps and keep mixture smooth
- Deglaze and Simmer:
- Slowly pour in the beef stock while whisking to form a lump free base. Add balsamic vinegar and bouillon. Return the pork and any juices to the pan. Simmer for five minutes until the sauce thickens and coats the meat
- Serve Warm:
- Serve hot with your favorite starch to soak up the savory gravy and enjoy while the meat is tender
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Storage Tips
Leftovers keep well for three days in the fridge in an airtight container. For freezing cool completely and store in a freezer safe container for up to three months. Reheat gently on the stove with a splash of stock to revive the gravy
Ingredient Substitutions
You can use pork loin or thick cut pork chops instead of tenderloin. For a different meat try cubed chicken or turkey. Swap Herbs de Provence with Italian seasoning or fresh rosemary and thyme if needed
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Serving Suggestions
Egg noodles mashed potatoes or white rice are perfect to catch every drop of gravy. For a complete meal add steamed broccoli or green beans on the side
Cultural Context
Gravy coated meat dishes are a staple across many cultures especially in American southern cuisine where pan sauces bring richness to simple proteins. This dish is a modern take on that tradition using quicker cuts and less time
Frequently Asked Questions About Recipes
- → What side dishes go well with pork bites and gravy?
Egg noodles, mashed potatoes, rice, or steamed vegetables all work wonderfully to soak up the rich gravy and complement the tender pork.
- → Can I use a different type of meat?
Yes, you can substitute pork chops, pork loin, turkey, chicken, or beef. Just ensure the cut is tender to suit the quick cooking method.
- → How should I reheat leftovers?
Reheat in a skillet and add a splash of stock to loosen the gravy. Stir until warmed through evenly.
- → Can this be made in a slow cooker?
Yes, sear the pork first for flavor, make the gravy separately, then combine and cook on low in the slow cooker for 3–4 hours.
- → How do I store and freeze leftovers?
Store in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months in a freezer-safe container.