Pork Tenderloin with Brown Gravy and Mushrooms

Pork Tenderloin with Brown Gravy and Mushrooms

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Rated: 12
  • Makes: 4 servings
  • Start to Finish 45 mins
  • Serving Size: 3 ounces cooked meat with 1/3 cup gravy
  • Carb Grams Per Serving: 4


  • 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


  1. 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.
  2. Add mushrooms, broth, onion, wine, and rosemary. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until center of meat registers 155 degrees 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.
  3. 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.
  4. To serve, cut meat diagonally into slices. Divide meat among serving plates; spoon gravy over meat. Sprinkle with parsley.

Nutrition Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 152 cal., 2 g total fat (1 g sat. fat), 73 mg chol., 286 mg sodium, 4 g carb. (1 g fiber, 1 g sugars), 26 g pro.

Diabetic Exchanges

Vegetables (d.e): 0.5; Lean Meat (d.e): 3.5