This dish has always been a special occasion dish. It was our Christmas dinner for many years and then it became my "company dinner" when I was cooking for anyone who preferred down-home flavors. It is really easy to make and relatively hands-free. The gravy is made with chicken broth so it's really not a huge splurge in calories either. You will want to serve a starch with it or hot bread of some sort to be able to sop up the gravy. The mushrooms and onions cooked in the gravy are really delicious. I always cook 2 tenderloins and double the recipe. There are never leftovers no matter how many or few people are eating it. We just always wish there were leftovers!
1-1/2 - 2 lb. pork tenderloin
Flour with season salt and pepper added
Vegetable oil
2 c. chicken broth
1 TB Kitchen Bouquet
Black pepper to taste
1 large onion, thinly sliced then quartered, or more, to taste
8 oz. mushrooms, sliced
Coat the pork tenderloin in the seasoned flour and brown in approximately 1/3” of oil in a Dutch Oven, turning until all sides are slightly brown. Remove from pan, leaving approximately 4 TB oil in pan. Reduce heat and add approximately 4 TB of the leftover seasoned flour and stir until bubbly. Slowly add the chicken broth, stirring constantly to make a thin gravy. Stir in the Kitchen Bouquet to make the gravy caramel-colored. Return pork to pan – gravy should be about half way up sides of pork. Put lid on and simmer on low heat about 1 hour. During the last 15 minutes, stir the onions and mushrooms into the gravy and put the lid back on. I generally serve it on a platter with the meat in the center surrounded by the mushrooms and onions with the gravy in a separate bowl.
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