Trim pork tenderloin and cut into 1/2 inch slices. Using a meat
mallet, pound slices into 1/4 inch thick pieces.
In a medium bowl, whisk together beef broth, soy sauce and
vinegars. Set aside.
In a large deep skillet set over medium to medium high heat,
melt together olive oil and 1 TB butter. Working in batches,
cook pork pieces for a couple minutes on each side till they
start to brown. Pork does not need to be cooked all the way
through at this stage. Remove browned pork to a plate and set
aside.
Add remaining 2TB to pot and allow to melt. Whisk in flour.
Then slowly add beef broth mixture. Stir until all ingredients
are smoothly combined. Add mushrooms, garlic, and cooked
pork to pot. Bring to a boil. Reduce heat, cover and simmer for
15 minutes, or until juices run clear and mushrooms are
tender. Serve over rice or noodles.
Originally Submitted
7/23/2014
0 Out of 5 from
0 reviews
You can add this Pork Tenderloin with Mushroom gravy recipe to your own private DesktopCookbook.