This recipe can be found at
http://goadrich.com/cgi-bin/recipe-book//showme.cgi?file=2004-2-8-12-17-8

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Pork Tenderloin with Gravy

From the Kitchen of Laura Goadrich,
2004-02-08
I found this recipe in Taste of Home, February/March 2003, and modified it to fit our ingredients on hand and to stretch it by adding more pork.
Prep Time:
 10 minutes

Cook Time:
 20 minutes

Categories:
 American
 Dinner

Yields:
 4

Ingredients

1recipe all-purpose gravy,
1/2cup water,
3tablespoons basalmic vinegar,
1clove garlic,
11 1/2 pound pork tenderloin, cut into 1/2 inch slices
1/4cup olive oil,
1/2pound white button mushrooms,
1medium leek, sliced into rings
hot cooked rice,
salt and pepper, to taste

Equipment

  • small bowl
  • large skillet

Directions

  1. In a small bowl, combine the first five ingredients until blended; set aside.
  2. In a large skillet, brown pork in oil on all sides. Stir in the gravy mixture, mushrooms and leek. Bring to a boil.
  3. Reduce heat; cover and simmer for 10-15 minutes or until meat juices run clear and vegetables are tender. Serve over rice.