Juicy Pork Bites Gravy (Printer-Friendly)
Savor tender pork bites cooked in a flavorful brown gravy, ideal for a quick and hearty meal.
# What You’ll Need:
→ Pork
01 -
1 pound pork tenderloin, cut into bite-sized pieces
→ Seasonings
02 -
1 teaspoon garlic powder
03 -
1 teaspoon Herbs de Provence (or Italian seasoning/fresh herbs)
04 -
½ teaspoon salt
05 -
¼ teaspoon black pepper
→ Cooking
06 -
2 tablespoons unsalted butter
07 -
2 tablespoons vegetable oil
08 -
1 medium sweet onion, finely chopped (or 1 shallot)
09 -
2 cloves fresh garlic, minced
10 -
2 tablespoons all-purpose flour
→ Gravy
11 -
1 ½ cups beef stock (or beef broth, low sodium preferred)
12 -
1 tablespoon balsamic vinegar (optional but recommended)
13 -
1 teaspoon beef Better Than Bouillon paste
# Steps to Make This:
01 -
Combine pork tenderloin, salt, Herbs de Provence, black pepper, and garlic powder in a large bowl. Toss thoroughly to coat evenly.
02 -
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add half of the pork bites, searing each side until browned but not fully cooked, about 2-3 minutes per side. Transfer to a plate and repeat with remaining pork and oil.
03 -
Reduce heat to medium. Melt butter in the same skillet, then add chopped onion. Cook until translucent, about 8-10 minutes. Stir in minced garlic and cook until fragrant, about 30 seconds.
04 -
Sprinkle flour over the butter and onion mixture, whisking constantly. Cook for 1 minute to eliminate raw flour taste.
05 -
Gradually whisk in beef stock to avoid lumps. Stir in balsamic vinegar and beef Better Than Bouillon until fully incorporated.
06 -
Return seared pork bites along with any accumulated juices to the skillet. Coat evenly with gravy and simmer for 5 minutes, until sauce thickens and pork is cooked through.
07 -
Transfer to serving dish and pair with egg noodles, mashed potatoes, steamed vegetables, or rice for a complete meal.
# Additional Notes:
01 -
For reheating, add a splash of stock to loosen gravy and warm gently in a skillet.
02 -
Slow cooker adaptation: sear pork first, prepare gravy separately, then combine and cook on low for 3–4 hours.
03 -
Store leftovers in an airtight container; refrigerate up to 3 days or freeze up to 3 months.