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Pork Tenderloin with Gravy Recipe

Pork Tenderloin with Gravy Recipe

"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. YIELD: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

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.

Nutritional Facts

1 each: 577 calories, 35g fat (6g saturated fat), 95mg cholesterol, 2535mg sodium, 23g carbohydrate (11g sugars, 3g fiber), 44g protein

Reviews for Pork Tenderloin with Gravy

Sort By :
MY REVIEW
kdfromm
Reviewed Oct. 12, 2015

"came out just a good as I had hoped! definitely a keeper in my recipe box!!"

MY REVIEW
PolishStacyCooks
Reviewed Feb. 17, 2015

"I have to give this a 4 because I prefer my pork a little more tender and the amount of time in a skillet does not make it tender enough for me. The flavor was awesome though! We loved the taste but not the pork. In a couple wees we will try again but I will put it in the crockpot so it comes out more the way we like the pork....tender. I'll bet in the crockpot this would be a 5 star."

MY REVIEW
tkwhite
Reviewed Jan. 31, 2015

"Easy and very good, a family favorite."

MY REVIEW
hutchsus
Reviewed Jan. 7, 2015

"its a keeper!"

MY REVIEW
Colnight
Reviewed Dec. 11, 2014

"Made this tonight for the first time. Didn't see the putting it over rice part, so I made mash potatoes instead. My husband absolutely LOVED it. Told me I can make this again any time I want."

MY REVIEW
hamhock32
Reviewed Mar. 10, 2014

"So yummy !!!!!"

MY REVIEW
centralvacmama
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
debmansur
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
Potroast911
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."

MY REVIEW
Lorriloves2bake
Reviewed Mar. 21, 2012

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

MY REVIEW
LauraManning
Reviewed Feb. 21, 2012

"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."

MY REVIEW
Carol39110
Reviewed Nov. 23, 2011

"We found this to be too salty. When I make it again, I will decrease the soy sauce and increase the water."

MY REVIEW
jicook13
Reviewed May. 16, 2011

"wow this is one of my favorite dishes, quick , simple and full of flavor"

MY REVIEW
dia1973
Reviewed Dec. 25, 2010

"This was an easy meal to make and tasted so good! I will definitely make it again."

MY REVIEW
LauraManning
Reviewed Jul. 7, 2010

"The balsamic vinegar was too overpowering, so I decrease it to 1/2 T. and add 1/4-1/2 tsp. black pepper. I make this dish often."

MY REVIEW
swtlissdrmwvr
Reviewed Mar. 17, 2010

"I absolutely loved this recipe. It was so EASY! and the pork cam out so tender! I am not a fan of balsamic vinegar in most things, and even as i started to cook this i was hesitant to put it in and almost got sick from the smell. I thought the dish would not turn out, but after it was one IT WAS WONDERFUL!!! I also cubed my pork loin instead of slicing it. (kind of like a beef tips and rice kinda thing) I served it with rice and it was SO GOOD! I will definitely be making this often!"

MY REVIEW
amber223
Reviewed Nov. 19, 2009

"This recipe is SOOO delicious!! MMMM I will definitely make this one of my weekly recipes!!!"

MY REVIEW
lmahemet
Reviewed Nov. 18, 2009

"It was very good in fact I am making it for friends tomorrow. Its the best and very easy to make."

MY REVIEW
TamaraDLMerritt
Reviewed Oct. 10, 2008

"Excellent...DH and Papa said it was a keeper too.

I changed it a little bit.
I made a double amount of gravy because my tenderloins were bigger, and added a little extra water than called for. It would also be wonderful with a bit of Marsala or Madeira added for part of the water. I added extra garlic and several tablespoons of chopped fresh rosemary.
I sauteed onions and mushrooms some before adding tenderloin back, and adding the gravy mixture.
Next time I make it, I think I will cube the tenderloin, and then serve it over egg noodles or rice...leftovers, if any, I will add a little sour cream and fresh chopped parsley to make its rerun a bit new and different ;-)"

MY REVIEW
stengerm@bellsouth.net
Reviewed Feb. 17, 2008

"This dish is excellent. Easy to prepare and my husband loved it. As he said "it's a keeper"!"

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Wine Pairings

Light-Bodied Red Wine

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