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Pork Tenderloin with Sherry
1 large
pork tenderloin
1 tablespoon of oil
sherry
1 pound of fresh mushrooms
1 tablespoon of butter
1/2 cup of water
salt and pepper |
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Salt and pepper tenderloin and brown it on all sides in the oil. When well browned add water. Cover with lid and simmer for about 1 hour, adding more water if necessary. Sauté mushrooms in butter and set aside. When meat is done, thicken drippings with flour to make gravy. Add mushrooms to the gravy and sherry to taste. Baste the tenderloin over low heat with the gravy for a few minutes so that all the flavors blend.
 
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