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Pork Tenderloin with Gravy

I found this recipe in Taste of Home, February/March 2003, and modified it to fit our ingredients on hand and to stretch it by adding more pork.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Course: Dinner
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1 recipe all-purpose gravy
  • 1/2 cup water
  • 3 tablespoons basalmic vinegar
  • 1 clove garlic
  • 1 1 1/2 pound pork tenderloin cut into 1/2 inch slices
  • 1/4 cup olive oil
  • 1/2 pound white button mushrooms
  • 1 medium leek sliced into rings
  • hot cooked rice
  • salt and pepper to taste

Equipment

  • Small bowl
  • large skillet

Method
 

  1. In a small bowl, combine the first five ingredients until blended; set aside.
  2. In a large skillet, brown pork in oil on all sides. Stir in the gravy mixture, mushrooms and leek. Bring to a boil.
  3. Reduce heat; cover and simmer for 10-15 minutes or until meat juices run clear and vegetables are tender. Serve over rice.