Well I must say that this tenderloin was super moist and oh so yummy with the mushroom sauce...bare with me on this recipe because it's something I came up with and well you all know how measurements go.
1 1lb. pork tenderloin, or if you are serving more than 3 adults use both tenderloins
Spice mix:
1/2 garlic pepper salt
1/4 tsp. hickory smoked salt
1/4 tsp. paprika
1/4 tsp. chili powder
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. white pepper
1/2 cup red wine or beef broth
1 tsp. flour
1/2 cup mushrooms or more
2 cloves garlic, minced
Now for the directions!
1) Heat the pan on med. high heat.
2) Rub the spice mix on both sides of the tenderloin.
3) Once the pan is very hot add the tenderloin....pan sear on all edges until juices run clear.
4) Remove tenderloin once done and keep warm.
5) Add wine, flour, mushrooms and garlic. Whisk until flour and wine is mixed. If sauce is a little thick add a little bit of water.
6) Once the sauce is done and the alcohol has cooked down, remove from heat.
7) Slice tenderloin into 1-in. slices and place on plates as desired and spoon sauce ontop of tenderloin.
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