1 1-pound pork tenderloin
Nonstick cooking spray
8 ounces fresh mushrooms (3 cups), stemmed and quartered
3/4 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, crushed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon whole wheat flour
1 tablespoon water
1 tablespoon snipped fresh parsley
Trim fat from meat. Coat a very large skillet with cooking spray; heat skillet over medium heat. Add meat to skillet; cook, covered, about 8 minutes or until bottom is browned. Turn meat; cook, covered, about 5 minutes more or until bottom is browned.
Add mushrooms, broth, onion, wine, and rosemary. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until center of meat registers 155°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.
Meanwhile, for gravy: In a small bowl, stir together flour and the water until smooth. Add to broth mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.
To serve, cut meat diagonally into slices. Divide meat among serving plates; spoon gravy over meat. Sprinkle with parsley.
- Total Fat
- Saturated Fat
- Monounsaturated Fat
- Total Sugar