Ingredients
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1 (12 ounce) pork tenderloin
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1/4 teaspoon salt
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1/4 teaspoon black pepper
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1 tablespoon vegetable oil
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1 onion, sliced
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2 cups mushrooms, sliced
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1/2 sweet red pepper, sliced
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3 garlic cloves, minced
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1 teaspoon dried sage, crumbled
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1 1/4 cups chicken broth
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1 tablespoon all-purpose flour
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2 green onions, sliced
Instructions
- Slice the pork into 8 equal rounds; sprinkle with 1/8 teaspoon each of salt and pepper.
- In a large skillet, heat the oil over medium-high heat; brown the pork, turning once, about 2 minutes.
- Transfer to a plate.
- Drain off any fat from the pan.
- Add the onion, mushrooms, red pepper, garlic, sage and remaining salt and pepper; saute until the onion and mushrooms are golden, about 5 minutes.
- Add the chicken broth and bring to a boil; boil for 2 minutes.
- Whisk the flour with 2 tablespoons water; whisk into the boiling sauce.
- Return the pork to the pan; simmer until the sauce is thickened and just a hint of pink remains in the pork, about 4 minutes.
- Sprinkle with the green onions.