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Pork Tenderloin with Gravy Recipe
Pork Tenderloin with Gravy Recipe photo by Taste of Home

Pork Tenderloin with Gravy Recipe

Publisher Photo
"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."
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 2 servings

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

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.

Directions

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

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.

Light-Bodied Red Wine

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

Reviews for Pork Tenderloin with Gravy

AVERAGE RATING
   (26)
RATING DISTRIBUTION
5 Star
 (24)
4 Star
 (0)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Mar. 10, 2014

So yummy !!!!!

MY REVIEW
Reviewed Jan. 21, 2014

My husband and I did not particularly enjoy the pork tenderloin cooked in this manner. The texture of the meat was kind of rubbery. We love the whole tenderloin grilled or roasted in the oven, but this method of cooking was not best for this cut of meat, in my opinion. I gave it 3 stars because the sauce was tasty. I suspect this recipe would be better for pork chops and will probably give that a try sometime.

MY REVIEW
Reviewed Aug. 20, 2013

This is just sooo delicious!!! I made it according to the recipe (w/o mushrooms, though) and it was great! The next time, I only had an envelope of pork gravy so I used that with apple cider vinegar in place of balsamic....it was even better!! Thanks so much for this recipe...I'm making it again tonight for dinner!

MY REVIEW
Reviewed Aug. 12, 2013

My husband doesnt like pork whenever i make I get an eyeroll. So for him to request this recipe is quite an amazing thing. Very Very good. and so easy.

MY REVIEW
Reviewed Nov. 2, 2012

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.

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