Sage-Rubbed Pork Tenderloin with Primal Mushroom Gravy

Pork Loin with Mushroom Gravy

I don't make pork tenderloin that often, but whenever I do there's this feeling of Why don't I make this more often? It's tender, and you can do so many different things with it; pork tenderloin is almost like a blank canvas waiting for sauce, seasonings, and stuffings. 

Especially sauce.

Pork Loin with Mushroom Gravy

The sauce in this recipe is really more of a gravy. It's half inspired by my favorite ingredients and half inspired by a meal a friend made me while I was traveling. My love affair with mushrooms is pretty blatantly obvious but in case you haven't noticed, I looove mushrooms (case in point: cream of mushroom soup, chicken pho with crispy mushrooms, and salmon & shiitakes in parchment). 

So when you put mushrooms into a rich, creamy gravy with tannic hints of red wine and herby notes of sage? Oh, I'm sold. 

Dairy free? Use my dairy-free mushroom gravy recipe, with an added splash of red wine and a few springs of sage. Dairy-ful?  Full speed ahead.

Pork Loin with Mushroom Gravy

Sage-Rubbed Pork Tenderloin with Mushroom Gravy

Paleo, Primal, Gluten-Free, Grain-Free    |       |    Print Friendly and PDF

The secret’s in the sauce.

Serves: 4-6   |    Total Time:


  • 1 pork tenderloin
  • 1 teaspoon coconut oil
  • 2 cloves garlic
  • 2 tablespoons fresh sage, minced
  • Salt & Pepper
  • For the gravy:
  • 1 pound crimini mushrooms, quartered
  • 1 tablespoon coconut oil or butter
  • 1/4 cup dry red wine
  • 1/2 cup whole milk
  • 1/4 cup heavy cream
  • 1 teaspoon arrowroot powder
  • Salt & Pepper


  1. Preheat oven to 450°F. Heat a small amount of coconut oil in a skillet. Sauté the garlic briefly. Mince sage, and rub on pork. Then add the pork to the skillet, and brown on all sides (10 minutes total).
  2. Place skillet in the oven for 20 minutes, or cooked through (will depend on thickness of tenderloin).
  3. Once pork is cooked through, remove pan from oven. Use tongs to remove pork from pan, and set on plate. Make the gravy: in the same skillet, heat an additional teaspoon of coconut oil. Once the oil is hot, add the mushrooms. Sauté until mushrooms are well seared. Splash the wine into the pan, and scrape the bottom of the pan with a wooden spoon to release the brown bits. Then, in a small cup, whisk together milk, cream, and arrowroot powder.Add this to the pan. Stir. Season with salt & pepper. Simmer until gravy thickens a bit.
  4. Drizzle gravy over pork loin, and garnish with fresh sage.