Pork Tenderloin with Brown Gravy and Mushrooms
Ingredient
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1 pound pork tenderloin
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Nonstick cooking spray
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8 ounces fresh mushrooms (3 cups), stemmed and quartered
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¾ cup lower-sodium beef broth
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2 tablespoons finely chopped onion
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2 tablespoons dry white wine or lower-sodium beef broth
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1 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
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¼ teaspoon salt
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¼ teaspoon ground black pepper
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1 tablespoon whole wheat flour
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1 tablespoon water
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1 tablespoon snipped fresh parsley
Direction
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Trim fat from meat. Coat a very large skillet with cooking spray; heat skillet over medium heat. Add meat to skillet; cover and cook for about 8 minutes or until bottom is browned. Turn meat; cook, covered, about 5 minutes more or until bottom is browned.
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Add mushrooms, broth, onion, wine and rosemary. Bring to boil then reduce heat. Simmer, covered, about 10 minutes or until center of meat registers 155 degrees F on an instant-read thermometer. Sprinkle meat with salt and pepper. Transfer meat to a cutting board; cover and let stand for 10 minutes.
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Meanwhile, in a small bowl, stir together flour and the water until smooth. Add to broth mixture. Cook and stir until thickened and bubbly.
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To serve, cut meat diagonally into slices. Divide meat among serving plates; spoon gravy over meat. Sprinkle with parsley.
