Pork Tenderloin with Gravy

By newbaucher

"I recently began experimenting with pork and came up with this easy dish, which has turned out to be a favorite," writes Marilyn McGee of Tulsa, Oklahoma. "I like to vary it occasionally by using lemon-pepper or garlic-seasoned tenderloin for added flavor."

Ingredients

• 1 envelope brown gravy mix
• 1/2 cup water
• 3 tablespoons soy sauce
• 2 tablespoons balsamic vinegar
• 1 garlic clove, minced
• 1 pork tenderloin (about 3/4 pound), cut into 1/2-inch slices
• 1/4 cup olive oil
• 1/2 pound fresh mushrooms, sliced
• 1 medium onion, sliced and separated into rings
• Hot cooked rice

Details

Servings 2

Preparation

Step 1

In a small bowl, combine the first five ingredients until blended; set aside. In a large skillet, brown pork in oil on all sides. Stir in the gravy mixture, mushrooms and onion. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until meat juices run clear and vegetables are tender. Serve over rice. Yield: 2 servings.