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Pork Tenderloin with Gravy Recipe

Pork Tenderloin with Gravy Recipe photo by Taste of Home

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"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."

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Pork Tenderloin with Gravy Recipe

Prep/Total Time: 25 min.

Yield: 2 Servings

15 10 25

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

Directions

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.

Nutritional Facts 1 serving (1 each) equals 577 calories, 35 g fat (6 g saturated fat), 95 mg cholesterol, 2,535 mg sodium, 23 g carbohydrate, 3 g fiber, 44 g protein.

Originally published as Pork Tenderloin with Gravy in Taste of Home February/March 2003, p11

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Pork Tenderloin with Gravy

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Reviewed on Nov. 02, 2012 by Potroast911

My husband and sister devoured this and my husband wants it again. I did like some other reviewers suggested and increased the water to one cup, then I served it over garlic smashed potatoes. Soooo yummy! If I could give it six stars I would.

Reviewed on Mar. 21, 2012 by Lorriloves2bake

I have made this recipe using boneless pork chops and using teriyaki sauce in place of the soy sauce, less salt.. Yummy dish

Reviewed on Feb. 21, 2012 by LauraManning

With a couple adjustments, this is really good. Increase water to 1 cup, only use 1/2 T. balsamic vinegar, and add 1/4 tsp. black pepper. I make this often.