Pork Tenderloin with Mushroom Gravy

Ingredients

• 2 pound Pork Tenderloin


• 2 teaspoons Olive Oil


• salt and pepper


• 8 oz. Cremini Mushrooms sliced


• 1/2 onion chopped


• 2 cloves Garlic minced


• 2 tablespoons flour


• 2 cups Beef Broth


• 1 teaspoon salt


• 1/2 teaspoon pepper


• 1/4 teaspoon Thyme


• 1/4 teaspoon Oregano

Pork Tenderloin

Simmer for 1 Hour

Directions

Preheat oven to 375F.

Pour olive oil into a large skillet on medium high heat. Liberally sprinkle tenderloin with salt and pepper and sear on all sides, turning every 3 minutes until the pork is browned on all sides. Remove from skillet and place on a roasting pan or oven safe dish and roast for 45 minutes.

While the tenderloin is roasting, saute onions in the same skillet you seared the pork in on medium heat until they are translucent. Add garlic, mushrooms, salt, pepper, oregano and thyme and stir for about 7-8 minutes until mushrooms are tender.

Add flour to skillet and stir for about 2 minutes to cook off any raw taste of the flour. Add beef broth and continue stirring until smooth. Taste to see if you need to add any additional salt and pepper.

Remove tenderloin from oven and let rest on a cutting board for about 15 minutes in order for the meat to retain its juices. Slice into 3/4 inch medallions and add to the mushroom gravy. Reduce heat to low, cover and let simmer for about an hour.

Serve with a fresh garden salad and crispy risotto cakes.