Pork Tenderloin with Rosemary Mushroom Gravy: a 30 Minute Savory Paleo Dinner

  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: Serves 3-4 1x
pork tenderloin and rosemary mushroom gravy
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  • 1 pound pork tenderloin
  • 1 and 1/2 cups of water (or 1 and 1/2 cup beef bone broth)
  • 2 scoops Vital Proteins Collagen Beef Bone Broth
  • 1/2 cup almond or coconut milk
  • 1 cup sliced mushrooms
  • 2 tablespoons ghee
  • 1 and 1/2 teaspoon beef gelatin (or 1 to 1 and 1/2 tablespoons arrowroot or tapioca starch)
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon minced garlic
  • 1 tablespoon onion powder
  • 1/2 teaspoon salt
  • 3 sprigs rosemary


For the Pork:

  1. Preheat oven to 400 degrees F.
  2. Heat olive oil in a cast iron skillet (or other pan that is oven safe)
  3. Season pork with salt and pepper
  4. Sear the pork on all sides until browned
  5. Move pan to the oven and cook for 15-20 minutes (15 minutes for a slight amount of pink, 20 minutes for no pink)
  6. Remove from oven and place the pork on a plate
  7. Cover with another plate or foil to keep warm

For the Gravy:

  1. Melt the ghee in the same skillet over medium heat
  2. Add mushrooms and garlic and cook until mushrooms are browned and remove
  3. Premix the water and bone broth and pour into the skillet
  4. Add salt, onion powder, balsamic, rosemary and coconut milk (or your choice of cream replacement)
  5. Bring to a simmer and cook until the liquid starts to reduce (about 3-5 minutes)
  6. Reduce heat and add in the gelatin/flour slowly and whisk into the sauce
  7. Keep whisking as the sauce thickens
  8. Once it’s at your desired thickness, add mushrooms and pork back into the skillet
  9. Bring to a simmer again for another 2-3 minutes – sauce will continue to thicken
  10. Transfer to a serving plate and serve gravy on the side or poured over top of pork


Double the recipe (use 2 pounds of pork tenderloin) for a larger crowd

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