Pork tenderloin, a favorite dinner in my family, too, and what we have every New Year's Day. We buy a whole tenderloin, and cut it in half, making two 4 to 5-pound roasts. The other half is even now in the freezer just waiting for the right moment.
I used to be not-so-good at making pork gravy, though (it was smooth enough, just not very flavorful), and mentioned it to my mother a long time ago, over the phone. She told me to use plenty of pepper, which I hardly ever used, and that was just exactly what was needed.
What was funny, though, was that she
denied giving me that advice - "NO, I didn't!" - when I mentioned to my one sister that Mom had given me that particular hint. Mom made it sound like I'd accused her of something terrible! LOL!!
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so hardly ever fix a roast of any kind. Sounds really good the way you've described it, Bldg! Might just give it try, only I use Lawry's brown gravy mix, instead of McCormicks. 
