Baked Pork Tenderloin with Potatoes and Gravy | Creme De La Crumb

Name: Baked Pork Tenderloin with Potatoes and Gravy | Creme De La Crumb
Ingredients: 1.5 pounds pork tenderloin; 1 tablespoons + 2 teaspoons olive oil (divided); 2 teaspoon salt (or to taste, divided); 1/2 teaspoon cracked black pepper (or to taste, divided); 3 teaspoons Herbs de Provence or Italian blend herb seasoning; 2 teaspoons garlic powder (divided); 2 tablespoons butter (divided); 1 pound baby red or gold potatoes (halved or quartered into 1-inch pieces); 1 1/2 cups chicken broth (divided); 2 tablespoons corn starch

"Got an hour? Good, because this baked pork tenderloin with potatoes and gravy recipe could easily be your new favorite one-pan dinner!..."

INGREDIENTS

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1.5 pounds pork tenderloin

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1 tablespoons + 2 teaspoons olive oil (divided)

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2 teaspoon salt (or to taste, divided)

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1/2 teaspoon cracked black pepper (or to taste, divided)

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3 teaspoons Herbs de Provence or Italian blend herb seasoning

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2 teaspoons garlic powder (divided)

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2 tablespoons butter (divided)

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1 pound baby red or gold potatoes (halved or quartered into 1-inch pieces)

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1 1/2 cups chicken broth (divided)

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2 tablespoons corn starch

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