Monday, November 2, 2009

Pork Tenderloin with Gravy

I wish I could take credit for creating this delicious recipe, but alas I am not that gifted. I discovered it on and here is the link. I'm also posting it on here with my slight alterations. I think this could just as well be made with boneless pork chops. I doubled the gravy because I had two tenderloins, but that makes a lot of gravy. So if you double, be sure to serve this with rice or mashed potatoes to use it up.


1 (0.75 oz) pkt. brown gravy mix
1/2 cup water
3 Tbsp. soy sauce
2 Tbsp. basalmic or red wine vinegar
2 garlic cloves, minced
1 (3/4 lb.) pork tenderloin, silver skin removed and cut into 1/2 inch medallions
2 Tbsp. olive oil
1/4 cup water
1 medium onion, sliced into rings

In a small bowl, combine gravy mix, 1/2 cup water, soy sauce, vinegar, and garlic; set aside.

In a large skillet, brown pork in oil on medium to medium-high heat until browned on both sides; remove pork from skillet. Carefully add 1/4 cup water to skillet to deglaze pan. Add onions and cook until translucent. Return pork to skillet and pour in gravy mix. Stir and bring to a boil; reduce heat, cover, and simmer for 10-15 minutes or until pork is done and gravy is thickened.

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