Ingredients
2 tablespoons olive oil, divided 1 peppercorn pork tenderloin (1 pound) or flavor of your choice, cut into 3/4-inch slices1/2 cup sliced fresh mushrooms1/4 cup chopped onion2 tablespoons all-purpose flour1 cup reduced-sodium beef broth
Preparation
In a large skillet, heat 1 tablespoon oil over medium heat. Brown pork on both sides. Remove from pan.
In same pan, heat remaining oil over medium-high heat. Add mushrooms and onion; cook and stir until tender, 4-5 minutes.
In a small bowl, mix flour and broth until smooth. Stir into mushroom mixture. Bring to a boil; cook and stir until sauce is thickened. Return pork to pan. Cook until a thermometer inserted in pork reads 145°.
