INGREDIENTS :
(1) pinch kosher salt to taste
(1) pinch ground black pepper to taste
(2) (1 pound) pork tenderloins
¾ cup butter
(6) cloves garlic, minced
1 (16 oz) can sliced mushrooms, drained
1 tbsp balsamic vinegar
1 (14 oz) can chicken broth, or as needed
¼ cup all-purpose flour
INSTRUCTIONS :
Preheat the oven about 350 degrees F (175 degrees C).
Add and rub the salt and pepper over all sides of pork tenderloins, and in a 9×13-inch baking dish, nestle the tenderloins next to each other.
In a saucepan, add and melt butter over medium heat; add garlic and mushrooms. Bring to a boil, reduce heat to medium-low, and simmer for 5 minutes, frequently stirring until sauce is fragrant. Stir vinegar into mushroom sauce. Pour mushroom sauce over tenderloins, letting sauce seep between the two tenderloins.
In a preheated oven, bake for 45 minutes until tenderloins are lightly pink in the center. A thermometer with instant-read inserted into the middle will read at least 145 degrees F (63 degrees C). Transfer tenderloins to a serving dish.
Drain drippings, including mushrooms, from the baking dish into a measuring cup, scraping the bottom to get all the brown bits. Take 1/4 cup of the fat away from the mixture and pour it into a saucepan. Add ample chicken broth to the drippings to make 2 cups; whisk the flour into drippings until incorporated. Add and stir broth-drippings mixture into the saucepan with fat over medium heat until thickened, about 5 minutes; season with salt and pepper.
Slice the tenderloins into medallions and add with half the gravy on top. Pour remaining gravy into a gravy boat for serving.
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