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Pork Tenderloin with Gravy
SUBMITTED BY:
Marilyn McGee
"'I recently began experimenting with pork and came up with this easy dish, which has turned out to be a favorite,' writes Marilyn McGee of Tulsa, Oklahoma. 'I like to vary it occasionally by using lemon-pepper or garlic-seasoned tenderloin for added flavor.'"
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PREP TIME
15 Min
COOK TIME
10 Min
READY IN
25 Min
SERVINGS
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Servings
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METRIC
INGREDIENTS
1 (.75 ounce) packet dry brown gravy mix
1/2 cup water
3 tablespoons soy sauce
2 tablespoons balsamic vinegar or red wine vinegar
1 garlic clove, minced
1 (3/4 pound) pork tenderloin, cut into 1/2 inch slices
1/4 cup olive or vegetable oil
1/2 pound fresh mushrooms, sliced
1 medium onion, sliced and separated into rings
Hot cooked rice
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DIRECTIONS
In a small bowl, combine the first five ingredients until blended; set aside. In a large skillet, brown pork in oil on all sides. stir in the gravy mixture, mushrooms and onion. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until meat juices run clear and vegetables are tender. Serve over rice.
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REVIEWS
Reviewed on Jun. 13, 2008 by
merri rosenthal
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merri rosenthal
Jun. 13, 2008
this was delicious, i did make a few small changes. i seasoned and browned the pork in olive oil, then i removed the pork and added mushrooms and onions and deglazed the pan with 1/4 cup white wine. then i added the pork and gravy mix back and let it simmer. i also used chicken broth insted of water, i served it over roasted parmesean potato wedges. the potatoes soaked up the great sauce
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1 user found this review helpful
this was delicious, i did make a few small changes. i seasoned and browned the pork in olive...
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Reviewed on Apr. 14, 2008 by bjones
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bjones
Apr. 14, 2008
Since I had prepared mashed potatoes to go with this dish, I doubled the liquids for the gravy, and since it appeared the pork would be over cooked before the onions were tender, I removed the pork and set it aside while the onions and mushrooms finished cooking. Then I put the pork back into the gravy mixture to warm through. I though this was an awesome recipe. Next time, I will precook the onions and mushrooms in the pan used to brown the pork, add a little butter and/or olive oil (if needed) then add the gravy mixture and simmer it and I think that will be even better.
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Since I had prepared mashed potatoes to go with this dish, I doubled the liquids for the...
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Reviewed on Nov. 21, 2006 by
MichelleK
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MichelleK
Nov. 21, 2006
Yummy~ The pork came out tender which was very nice because it usually comes out very dry. i almost gave up on pork until i tried this recipe. The sauce was very good, but it seemed just a tad bit bland. I'll up the garlic by a lot next time, since more garlic is always good. I had these with egg noodles and it was very good. Also.. this serves a lot!! NOT 2, more like 6. (well, for me it did)
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1 user found this review helpful
Yummy~ The pork came out tender which was very nice because it usually comes out very dry. i...
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Reviewed on Mar. 9, 2008 by
netka
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netka
Mar. 9, 2008
Very easy and tasty recipe. I didn't have cider vinegar so I substituted it with 1 TBSP red wine and 1 TBSP rice vinegar. Turned out great! Will make again
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0 users found this review helpful
Very easy and tasty recipe. I didn't have cider vinegar so I substituted it with 1 TBSP red...
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Reviewed on Jan. 2, 2008 by
WHSPRS
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WHSPRS
Jan. 2, 2008
Sigh...family tradition for the New year went out the window yesterday when I forgot the sauerkraut for our pork roast. Scanning, I came across this recipe which started a NEW tradition...what a delicious gravy it made. I browned and roasted a pork roast for an hour and then put this gravy over it and baked it another 1/2 hour. My son, who doesn't like Balsamic vinegar, LOVED this "meat dip". Hubby, who doesn't like pork and 3 helpings of it because of this gravy. Well done, Marilyn, well done!
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Sigh...family tradition for the New year went out the window yesterday when I forgot the...
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Reviewed on Nov. 12, 2007 by Laurie
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Laurie
Nov. 12, 2007
Enjoyed our meal the meat was perfect but the mushrooms and onions were a bit salty I would add them later in the cooking process. My husband who grew up in a pork eating family really enjoyed this recipe, I who never really ate pork growing up,enjoyed it. Always trying to make pork and falling, this was encouraging!
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Enjoyed our meal the meat was perfect but the mushrooms and onions were a bit salty I would...
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