Recipe of the Week 12/12: Pork Tenderloin with Brown Gravy and Mushrooms

Yields 4 Servings 


1 pound pork tenderloin Nonstick cooking spray 

8 ounces fresh mushrooms (3 cups), stemmed and quartered 

¾ cup lower-sodium beef broth 

2 tablespoons finely chopped onion 

2 tablespoons dry white wine or lower-sodium beef broth 

1 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, 

¼ teaspoon salt 

¼ teaspoon ground black pepper 

1 tablespoon whole wheat flour 

1 tablespoon water 

1 tablespoon snipped fresh parsley 


1.Trim fat from meat. Coat a very large skillet with cooking spray; heat skillet over medium heat. Add meat to skillet; cover and cook for about 8 minutes or until bottom is browned. Turn meat; cook, covered, about 5 minutes more or until bottom is browned. 

2.Add mushrooms, broth, onion, wine and rosemary. Bring to boil then reduce heat. Simmer, covered, about 10 minutes or until center of meat registers 155 degrees F on an instant-read thermometer. Sprinkle meat with salt and pepper. Transfer meat to a cutting board; cover and let stand for 10 minutes. 

3.Meanwhile, in a small bowl, stir together flour and the water until smooth. Add to broth mixture. Cook and stir until thickened and bubbly. 

4.To serve, cut meat diagonally into slices. Divide meat among serving plates; spoon gravy over meat. Sprinkle with parsley. 

Meal Plan Check Boxes: 

3.5 Proteins 

Nutritional Facts: Serving: 4 oz. Calories: 150, Carbohydrates: 4.1g, Protein: 26.3g, Fat: 2.4g, Sodium: 286mg, Fiber: 1g, Sugar 1.2 g 

Adapted From: 

Found by: Brianna Lawless, MS, RDN

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