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Pork Tenderloin with Mushroom gravy Recipe

   
 

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     Pork Tenderloin with Mushroom gravy

Category   Entrees - Maindishes
Sub Category   None

Ingredients
2 cups beef broth
1/3 cup soy sauce
2 TB balsamic vinegar
2 to 2 1/2 lbs pork tenderloin
1 TB extra virgin olive oil
3 TB butter, divided
4 TB wheat flour or 3 TB white flour
16 oz fresh mushrooms, sliced
 
2 large garlic cloves, finely minced

Instructions
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





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