Pork Tenderloin with Gravy

Here was the Mother's Day meal for this year, and it turned out very nicely. The original recipe came from a Taste of Home magazine, in their "Cooking for One or Two" section, so we doubled it. A few years ago we would have had to quadruple it! And it was a little on the salty side, so be aware of that. It's also good to note that if this has to sit on the stove on "warm" for 40 minutes while you talk to your missionary son the quality is not affected.

Pork Tenderloin with Gravy

1 envelope brown gravy mix

1/2 cup water

3 tablespoons soy sauce

2 tablespoons balsamic or red wine vinegar

1 garlic clove, minced

1 pork tenderloin (about 3/4 pound), cut into 1/2 inch slices

1/4 cup olive or vegetable oil (no way does it need this much!)

1/2 pound fresh mushrooms, sliced

1 medium onion, sliced and separated into rings

In a small bowl, combine the first five ingredients until blended; set aside. In a large skillet, brown poik in oil on all sides. Stir in the gravy mixture, mushrooms and onion. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes. Serve over hot rice. 2-3 servings