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Roasted pork tenderloin on a chopping bo

Mr. Frank's Pork Tenderloin



  • 1 package of pork tenderloin

  • Mr. Frank's Original Seasoning

  • Rosemary (2 fresh sprigs coarse chopped or 2 TB dry coarse; 1TB if using ground)

  • Coarse ground mustard

  • Whole onion - sliced

  • 3 Yukon gold potatoes - quartered

  • 2 garlic cloves - minced

  • ¼ cup dry white wine

  • 1 Bay leaf

  • Chicken broth  (or chicken bouillon with water)

  • Olive oil – 2-4 TB


  1. Preheat Oven to 375°

  2. Remove tenderloins from package and rinse. Trim any excess fat and any of the thin “silver” skin off the meat. Pat tenderloins dry with a paper towel and using a fork, then pierce meat repeatedly on all sides.

  3. Shake Mr. Frank’s Original Seasoning liberally on all sides and rub into the meat using your fingertips.

  4. Heat olive oil on medium high in a large pan or skillet, preferably cast iron if possible.  Brown tenderloins on both sides to a nice crisp golden brown – about 3 min per side.

  5. While browning meat, take sliced onions and lay along the bottom of a large baking dish. Evenly distribute the minced garlic over the onions.  Sprinkle a bit of Mr. Frank’s Original Seasoning over the onion and garlic mix.

  6. Once browned, transfer meat to the baking dish and lay on top of the onions.  Set pan aside to use drippings for gravy.  Add all but 1TB of the rosemary to the mustard and mix together, then using a brush or back of a spoon, spread evenly over the top of the tenderloins.  You can set an additional sprig of fresh rosemary on the top of each tenderloin for appearance and additional flavor if desired.

  7. Mix quartered potatoes in a bowl w/ 1 TB olive oil, 1TB rosemary, and a few shakes of Mr. Frank’s seasoning and mix together until evenly combined.

  8. Lay potatoes alongside the meat with the skin facing down.

  9. Mix 1 cup chicken broth (or ½ cube or 1 tsp. of loose chicken bouillon into 1 cup of boiling water) and add gently to the pan.

  10. Place meat uncovered into the preheated oven for 30 – 45 min, or until the internal temp reaches 150°.

  11. Once meat has reached desired doneness, cover w/ aluminum foil and let rest for at least 15 min. You can turn off oven and return covered pan to the oven to stay in to keep warm.

  12. Before tenting meat, drain as much of the juices as possible into the pan set aside from browning the meat.


While the tenderloins are resting, prepare the gravy:


  1. On medium high heat and using the original pan, add 1-2 cups of chicken broth along with the drippings from the meat; 1 Bay leaf; ¼ cup dry white wine and bring to a slow boil, scraping the bottom of the pan to remove any of the meat scraps and seasoning stuck to it. You can add additional Mr. Frank’s Original Seasoning or salt and pepper to taste if needed.

  2. If you want thicker gravy, use cornstarch and water mixture and whisk briskly into boiling gravy to desired thickness.

  3. Remove foil and slice meat into ¼ inch strips, adding potatoes, onions, and gravy to plate and voila! Enjoy!

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