This is one of those recipes that I forgot about for a while. I made it again recently and my husband (who hates mushrooms) kept saying wow over and over again. The kids avoided the gravy on sight (the celery gives it a greenish tint), but liked the meat and potatoes very much and asked for seconds. The next day my husband and I were circling the leftovers like sharks, and I wished I had made the full recipe instead of just half.
(P.S. Don’t let my picture be a deterrent, this is just one of those things that doesn’t photograph that well).
- 2 whole pork tenderloins
- 1/2 cup butter or margarine
- 1/2 lb fresh mushrooms, cleaned and sliced
- 1 cup of chopped celery
- 1 medium onion, chopped
- 1 chicken bouillon cube
- 1 cup water
- 2 tbsp flour
- 1 tsp salt
- 1/4 tsp pepper
Lightly brown pork in butter in a pan and then move it to a a shallow baking dish (something with a lid). Add mushrooms celery and onion to the pan and cook about 5 minutes.
I do this part in a separate container. Crush bouillon cube in water, and add flour salt and pepper and shake it up. Add it to the vegetables and cook until thickened. Pour over meat. Cover and bake for 1.5 hours at 350.
Serve with mashed potatoes.
*We make double gravy. If it is just the four of us, I only make one tenderloin. And I don’t use as much salt as it calls for because I don’t think it needs it.
Thanks for the great recipe, Mom!