Pork Tenderloin with Mushroom Gravy

This can be made ahead of time to the point of return the tenderloin to the skillet.  Then just do the last part just before serving, heating all ingredients.

• 1 ½ lb. pork tenderloin
• 3 T flour
• 1 t salt
• ½ t garlic powder
• ½ t onion powder
• ½ t pepper
• ½ t paprika
• 6 T butter
• 3 T olive oil
• 12 ozs mushrooms, sliced
• salt and pepper to taste
• 1 shallot, minced
• 4 garlic cloves, minced
• ¼ c flour
• 2 ½ c beef broth
• 1 T worcestershire sauce
• 1 T soy sauce
• 1 t spicy brown mustard
• 1 t beef bouillon
• 1 t parsley
• ½ t oregano
• ½ t thyme

 Line a baking sheet with wax paper and set aside.

Trim the pork tenderloin and cut crosswise into medallions about an inch thick and set aside.

Whisk the flour and 1 t salt, ½ t garlic powder, ½ t onion powder, ½ t pepper, ½ t paprika together in a shallow bowl.   Place the tenderloin slices in the seasoned flour and set on prepared baking sheet.

Place two tablespoons of butter and two tablespoons olive oil in a large skillet over medium-high heat.   Add about six slices of the pork medallions and cook for three minutes per side.   Place on a dish add set aside.

Place two tablespoons butter and 1 tablespoon olive oil in the same skillet over medium heat.   Add half of the mushrooms and cook five minutes.   Add salt and pepper, stir and remove mushrooms to a bowl with a slotted spoon and repeat with remaining mushrooms.

Add the remaining two tablespoons butter and shallots and cook over medium heat for three minutes. Add garlic and cook for a minute.   Stir in the flour and cook for one minute.   Stir in beef broth, soy sauce, worcestershire, mustard, beef bouillon, parsley, oregano and thyme.   Simmer until thickened, then add the mushrooms.   Add the pork and cook to warm through (just a few minutes).

Sprinkle with fresh parsley and spoon over mashed potatoes - true comfort food.