Pork Tenderloin with Mushroom-Onion Gravy
Sour Cream Mashed Potatoes and Green Peas
Ingredients
- 2 (1-lb) pork tenderloins, trimmed
- 3 Tbsp olive oil, divided
- 1 onion, thinly sliced
- 1 (8-oz) pkg whole mushrooms, sliced
- 1 (0.87-oz) envelope brown gravy mix
- 1½ cups cold water
Instructions
- Preheat oven to 450°F. Season pork lightly with salt and pepper; brown pork in 2 Tbsp hot oil in a large skillet over medium-high heat 4 minutes per side. Transfer to a greased rimmed baking sheet.
- Bake 10 minutes or until a meat thermometer inserted into pork reads 145°F.
- Meanwhile, cook onion and mushrooms in 1 Tbsp hot oil in skillet over medium heat until tender.
- Whisk together gravy mix and cold water; add to skillet, and cook, stirring often, until thickened. Slice pork, and serve with gravy.
Side Dish Ingredients
- 2 lb Yukon Gold potatoes, peeled and cut into 1-inch pieces
- ½ cup milk
- 1 (8-oz) carton sour cream
- 1 (16-oz) pkg frozen green peas
Side Dish Instructions
- Bring potatoes and salted water to cover to a boil in a large Dutch oven. Cook 10 minutes or until tender; drain.
- Mash potatoes to desired consistency. Stir in milk, sour cream, and salt and pepper to taste.
- Cook peas according to package directions; season lightly with salt and pepper to taste.
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