Name a more iconic pair... salt and pepper? Nah, more like Peppered Pork with Mushroom Sauce! This delicious dynamic duo is loaded with heartiness and satisfaction and is ready in half an hour—what's not to love?! The answer is nothing. Every ounce of the juicy, peppery pork tenderloin is worth gushing over. And you'll never forget about its piquant-partner-in-tasty, the thick, savory, bubbling sauce infused with earthy mushrooms and tangy onions. Mmm, your tastebuds can't wait to experience the flavor-blending duet of Peppered Pork with Mushroom Sauce!
Ingredients• 2 tablespoons olive oil, divided • 1 (1-pound) peppercorn pork tenderloin or preferred flavor, cut into 3/4-inch slices • 1/2 cup fresh mushrooms, sliced • 1/4 cup onion, chopped • 2 tablespoons all-purpose flour • 1 cup beef broth, reduced-sodium
In a large skillet, heat 1 tablespoon of the oil over medium heat.
Add the pork to the heated skillet and brown the meat on both sides.
Transfer the browned pork away from the skillet.
In the same skillet, heat the remaining oil over medium-high heat.
Add the mushrooms and onions to the skillet, cooking and stirring until they are tender, for about 4-5 minutes.
In a small bowl, mix the flour and the broth until smooth.
Stir the flour mixture into the mushroom mixture.
Bring the mushroom and flour mixture to a boil, cooking and stirring until the mixture has thickened to a sauce.
Transfer the browned pork back to the skillet.
Cook the pork and sauce mixture until an instant thermometer inserted into the center of the pork reads 145 degrees F.
Plate and serve warm with the sauce.