Ingredients: |
Ingredients: 2 cups beef broth
1/3 cup low-sodium soy sauce
2 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
2 to 2 1/2 pounds pork tenderloin, trimmed and cut into 1/2-inch slices
1 tablespoon extra virgin olive oil
3 tablespoons butter, DIVIDED
Salt & Pepper
2 tsp dried thyme, DIVIDED
3 tablespoons flour
16 ounces fresh mushrooms, washed & sliced
2 large cloves garlic, finely minced
Cooked rice or noodles, such as wide egg noodles
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Directions: |
Directions:In a medium bowl, whisk together beef broth, soy sauce, red wine vinegar, and balsamic vinegar. Set aside. Working in batches, lay pork tenderloin slices on a large cutting board or work surface with a bit of space between them. Place a sheet of plastic wrap over them. Using the flat side of a meat mallet, pound the pork tenderloin slices to 1/4-inch thick.
In a large cast iron skillet or pot set over medium to medium-high heat, melt together olive oil and 1 tablespoon butter. Sprinkle the pork slices with salt, pepper and thyme. Working in batches so as not to crowd the pan, cook pork slices for a couple of minutes on the first side, or until they start to brown. Flip meat and cook another 2 minutesl (it's okay if pork is not cooked all the way through at this point). If necessary, add a bit more olive oil and butter to pot as you brown the meat. Remove cooked pork to a plate and set aside.
Add remaining 2 tablespoons butter to pot and allow to melt. Whisk in flour and then slowly pour in beef broth mixture and add ½ tsp thyme. Stir until all ingredients are smoothly combined. Add mushrooms, minced garlic, and cooked pork back to pot. Bring to a boil. Reduce heat, cover, and cook at a low simmer for 10 to 15 minutes, or until meat juices run clear and mushrooms are tender. Serve hot over rice or noodles or with mashed potatoes.
Notes
I typically substitute beef broth with water plus organic Beef Better Than Bouillon.
When I sautée, I like to use a combination of butter and olive oil. Olive oil has a higher smoking point (so it won't smoke/burn as quickly as butter), but butter lends flavor...so by using both, you get the best of both worlds! |
This recipe for Pork Tenderloin with Mushroom Gravy is from