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Chateau Pork Tenderloin with Gravy & Bread Dumplings

  • 2 Pork Tenderloins
  • 1 Medium Yellow Onion
  • 1 to 2 Cups of Sliced Mushrooms (optional)
  • 2 Cups of Beef Or Chicken Broth
  • 1 T of Caraway Seeds
  • Salt and Pepper
  • Garlic and Onion Powder
  • 1 Tablespoon of Brown Sugar
  • 1 Packet of Pork Gravy Mix
  • Vegetable Oil for Cooking
  • 1 t of Soy Sauce or Gravy Master
  • 1 T of Butter
  • 1 Box of CHATEAU Bread Dumplings


  1. Remove your pork tenderloins from the package, dry off with a paper towel. Rub them all over with vegetable oil and then season them on all sides with salt, pepper, garlic and onion powders, caraway seeds and brown sugar. Press the seasonings into the tenderloins. Let them sit on counter for 20 to 30 minutes.
  2. Chop your yellow onion and clean and slice your mushrooms if using mushrooms.
  3. Heat a skillet with two tablespoons of vegetable oil, preheat your oven to 400 degrees, prepare a covered roasting pan.
  4. Add your tenderloins to the hot skillet and sear on all sides until a nice crust forms, add to the roasting pan.
  5. Add your 2 cups of chicken broth to the roaster, cover and and roast for about 20 to 25 minutes or until the internal temp reaches 125 degrees. Remove from oven and let rest.
  6. Prepare your Chateau Bread Dumplings according to the package instructions.
  7. Add your butter to the same skillet you seared your pork in and add your mushrooms and onions, sauté until golden brown. Add a splash of soy sauce or gravy master, then add all the liquid from your roasting pan. Bring to a simmer and then add your packet of gravy. Simmer, stirring constantly until the gravy is thickened.
  8. Slice your pork tenderloin and add the medallions to the pan with the gravy. Let warm through then serve over steamed bread dumplings.