Pork Tenderloin With Brown Gravy and Mushrooms

By nancyjcanzi

Ingredients

• 11-pound pork tenderloin
• Nonstick cooking spray
• 8 ounces fresh mushrooms (3 cups), stemmed and quartered
• 3/4 cup lower-sodium beef broth
• 2 tablespoons finely chopped onion
• 2 tablespoons dry white wine or lower-sodium beef broth
• 1 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon whole wheat flour
• 1 tablespoon water
• 1 tablespoon snipped fresh parsley

Details

Servings 4
Adapted from diabeticlivingonline.com

Preparation

Step 1

1. Trim fat from meat. Coat a very large skillet with cooking spray; heat skillet over medium heat. Add meat to skillet; cook, covered, about 8 minutes or until bottom is browned. Turn meat; cook, covered, about 5 minutes more or until bottom is browned.
2. Add mushrooms, broth, onion, wine, and rosemary. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until center of meat registers 155F on an instant-read thermometer. Sprinkle meat with salt and pepper. Transfer meat to a cutting board; cover and let stand for 10 minutes.
3. Meanwhile, for gravy: In a small bowl, stir together flour and the water until smooth. Add to broth mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.
4. To serve, cut meat diagonally into slices. Divide meat among serving plates; spoon gravy over meat. Sprinkle with parsley.
Serving Size:about 3 ounces cooked meat with 1/3 cup gravy
Nutrition Facts Per Serving:
Servings: 4 servings
Calories152
Total Fat (g)2
Saturated Fat (g)1
Monounsaturated Fat (g)1
Cholesterol (mg)73
Sodium (mg)286
Carbohydrate (g)4
Total Sugar (g)1
Fiber (g)1