Ingredients

  • 2 ½ pounds pork tenderloin, cut into bite sized pieces (see notes below)
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon herbs de Provence
  • ½ teaspoon black pepper
  • 2 Tablespoons oil (divided use)

For the gravy:

  • 4 Tablespoons unsalted butter
  • ½ small sweet onion, thinly sliced
  • 2 garlic cloves, minced
  • 3 Tablespoons all-purpose flour
  • 1 cup beef stock or broth (can use low or no sodium)
  • 1 Tablespoon balsamic vinegar
  • 2 teaspoons beef Better than Bouillion

Instructions

  • Place 2 1/2 pounds pork tenderloin, cut into bite sized pieces, 1 teaspoon kosher salt, 1 teaspoon garlic powder, 1 teaspoon herbs de Provence and 1/2 teaspoon black pepper in a large bowl. Toss to combine and coat with the spices.
  • Place a large skillet over medium-high heat.
  • Once hot, add 1 Tablespoon of oil, then add half of the pork bites. We are looking to get a sear (browning) on all sides but not to cook all the way through.
  • Set them on a plate while you sear the other half of the pork bites with the remaining Tablespoon of oil. Once all of the pork is seared, place it on the plate and set it aside.
  • Do not wipe out the pan; lower the heat to medium and melt 4 Tablespoons unsalted butter.
  • Add 1/2 small sweet onion, thinly sliced and cook until translucent, 8-10 minutes.
  • Add 2 garlic cloves, minced and cook until it becomes fragrant, about 30 seconds.
  • Add 3 Tablespoons all-purpose flour and whisk it into the butter. Cook for 1 minute.
  • Slowly stream in 1 cup beef stock or broth while whisking constantly to avoid lumps.
  • Stir in 1 Tablespoon balsamic vinegar and 2 teaspoons beef Better than Bouillion.
  • Bring to a simmer and add the pork bites and any drippings that came off the meat to the skillet, coat in the gravy.
  • Continue simmering for 5 minutes, or until the sauce has thickened, and serve immediately. (Note: pork bites should have an internal temperature of at least 145F degrees when ready.)
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Reposted from deliciousrecipes9879