Peppered Pork with Mushroom Sauce
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. —Jolene Roszel, Helena, Montana
Test Kitchen tip
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
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1In a large skillet, heat 1 tablespoon oil over medium heat. Brown pork on both sides. Remove from pan.
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2In same pan, heat remaining oil over medium-high heat. Add mushrooms and onion; cook and stir until tender, 4-5 minutes.
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3In 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°.
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