Dinner
Pork Tenderloin with Brown Gravy and Mushrooms
Juicy pork tenderloin simmers with earthy mushrooms in a savory broth and wine gravy, each slice soaking up the rich, rosemary-scented sauce. Fresh parsley adds a bright finish to every tender, flavorful bite.
- Total
- 30 min
- Prep
- 5 min
- Cook
- 25 min
- Serves
- 1
Nutrition per Serving
- Calories
- 152
- Protein
- 26g
- Carbs
- 4g
- Fat
- 2g
- Fiber
- 1g
- Sugar
- 1g
- Sodium
- 286mg
Ingredients
- 1 lb pork tenderloin
- Nonstick cooking spray
- 8 oz fresh mushrooms (3 cups), stemmed and quartered
- 3/4 cup lower-sodium beef broth
- 2 tbsp finely chopped onion
- 2 tbsp dry white wine or lower-sodium beef broth
- 1 tsp snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1 tbsp whole wheat flour
- 1 tbsp water
- 1 tbsp snipped fresh parsley
Instructions
- 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.
- 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.
- Meanwhile, in a small bowl, stir together flour and the water until smooth. Add to broth mixture. Cook and stir until thickened and bubbly.
- To serve, cut meat diagonally into slices. Divide meat among serving plates; spoon gravy over meat. Sprinkle with parsley.