1 teaspoon vegetable oil
1 pork tenderloin ( I used a 1 1/2 pound one)-cut into 1 inch thick pieces
1/2 onion-thinly sliced
1- 8 ounce package mushrooms-sliced
2 garlic cloves-minced
1 cup chicken broth-reduced sodium
1/2 cup Marsala wine
3 tablespoons cornstarch
3/4 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter
In a large skillet over medium-high heat, heat the oil until almost smoking. Add pork to the skillet; cook 3-4 minutes or until browned, turning once. Remove from skillet; set aside and keep warm.
Reduce heat to medium, add onions, mushrooms and garlic to skillet. Cook 4-5 minutes then add broth, wine, cornstarch, salt and pepper and mix well. Add the pork back in. Bring to a boil, add butter; Cook 2-3 minutes or until the pork is warmed back up.
Serve over mashed potatoes and pour the pan gravy over the top-you will love me for this!!