BRAISED PORK TENDERLOIN WITH MUSHROOM GRAVY

BRAISED PORK TENDERLOIN WITH MUSHROOM GRAVY image

Number Of Ingredients 12

3/4 pound pork tenderloin
3/4 teaspoon salt, divided
1/4 teaspoon fresh ground black pepper
1/2 tablespoon fresh sage, chopped
1/2 teaspoon extra-virgin olive oil
1/2 medium onion, chopped
1 garlic clove, minced
1/2 pound button mushrooms, stems removed, chopped
1-1/3 cups chicken stock
1/2 cup skim milk
1/2 tablesooon dry sherry
2 tablespoons cornstarch, mixed with 2 tablespoons water

Steps:

Preheat oven to 325 degrees. Cut pork tenderloin crosswise into thirds. Pound each portion, rounded side up, and flatten to 1/2 inch. Mix 1/2 teaspoon salt, pepper and sage and sprinkle on pork, pressing into surface. Heat oil in large, nonstick, oven-safe skillet over medium heat. When hot, add the pork and cook until it is light golden brown on both sides, 8 to 10 minutes. Remove to plate, loosely cover and set aside. Add the onion & garlic to the pan and saute until softened, 5 to 6 minutes. Add the mushrooms and saute until lightly browned, 6 to 7 minutes. Add the stock, milk and sherry and bring to a low boil. Add the remaining 1/2 teaspoon salt and the cornstarch mixture. Return to a boil while stirring and allow to thicken, about 1 minute. Return the pork to the skillet, cover and place in the oven. Bake for 1 hour, turning tenderloin and spooning sauce over them once during that time, until tender. Serve immediately with some of the sauce spooned over each tenderloin.