- 1 (.75 ounce) packet dry brown gravy mix
- 1/2 cup water
- 3 tablespoons soy sauce
- 2 tablespoons balsamic vinegar or red wine vinegar
- 1 garlic clove, minced
- 1 (3/4 pound) pork tenderloin, cut into 1/2 inch slices
- 1/4 cup olive or vegetable oil
- 1/2 pound fresh mushrooms, sliced
- 1 medium onion, sliced and separated into rings
- Hot cooked rice
- In a small bowl, combine the first five ingredients until blended; set aside. In a large skillet, brown pork in oil on all sides. stir in the gravy mixture, mushrooms and onion. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until meat juices run clear and vegetables are tender. Serve over rice.