1 Tablespoon olive oil or Canola oil
Gravy:
3 Tablespoons butter
8 oz. Mushrooms
1/2 cup chopped onion
1 Tablespoon minced garlic
1/4 cup flour
2 cups chicken Broth
1 Tablespoon Wostershire Sauce
1 teaspoon rosemary
1/2 teaspoon salt
1/4 teaspoon pepper
Optional thickener I didn't need it)
1/4 cup cold water
3 Tablespoons cornstarch
Instructions:
1. Slice pork tenderloins into equal parts about 2" wide. Pat each tenderloin dry and season with salt and pepper.
2. Heat oil in large cast-iron skillet over medium-high heat. Add tenderloin slices and cook 2-3 min. per side. Set aside.
Gravy:
1. In the same pan, melt butter and add onions and mushrooms. Cook 5-7 min. until tender. Add minced garlic and cook 45 seconds.
2. Add flour and coat onions, mushrooms, and garlic. Slowly add chicken broth while continually stirring. Add worcestershire and all seasonings. Simmer 5 min.
3. If you prefer it thicker, add cornstarch and water mixture. When you reach desired thickness, add tenderloins to pan. Cook about 10 min. longer.
