Description
Using pre-seasoned pork tenderloin gives us flavorful, quick and satisfying meals without a big mess or leftovers. I have used all flavors of pork tenderloin for this recipe. Making the sauce doesn't take much extra time and results are well worth it.
Ingredients
- 2 tablespoons olive oil, divided
- 1 peppercorn pork tenderloin (1 pound) or flavor of your choice, cut into 3/4-inch slices
- 1/2 cup sliced fresh mushrooms
- 1/4 cup chopped onion
- 2 tablespoons all-purpose flour
- 1 cup reduced-sodium beef broth
Directions
- In a large skillet, heat 1 tablespoon oil over medium heat. Brown pork on both sides. Remove from pan.
- In same pan, heat remaining oil over medium-high heat. Add mushrooms and onion; cook and stir until tender, 4-5 minutes.
- In a small bowl, mix flour and broth until smooth. Stir into mushroom mixture. Bring to a boil; cook and stir until sauce is thickened. Return pork to pan. Cook until a thermometer inserted in pork reads 145°.
