2 T. evoo
1 peppercorn pork tenderloin (1 lb.), cut into 3/4 in. slices
1/2 cup mushrooms, sliced
1/4 cup onions, chopped
2 T. all purpose flour
1 cup reduced sodium beef broth

2 T. evoo 1 peppercorn pork tenderloin (1 lb.), cut into 3/4 in. slices 1/2 cup mushrooms, sliced 1/4 cup onions, chopped 2 T. all purpose flour 1 cup reduced sodium beef broth

In a large skillet, heat 1 T. evoo over medium heat. Brown pork on both sides, remove from pan.

In same pan, heat remaining oil over medium-high heat. Add mushrooms and onion, cook and stir until tender, 4-5 minutes.

In a small bowl, mix flour and broth until smooth. Stir into the mushroom mixture. Bring to a boil, cook and stir until sauce is thickened. Return pork to pan. Cook until a thermometer inserted in pork reads 145.