Pork Tenderloin with Mushroom Gravy

Name: Pork Tenderloin with Mushroom Gravy
Yield: 15
Ingredients: 2 pork tenderloins with bone, each 2 kg; 1/2 cup butter - 120 g; Salt and black pepper to taste; 2 cups chicken broth - 480 ml; For the gravy; 1 can of mushroom soup in liquid - 450 g; 1/2 tablespoon grated ginger; 3 tablespoons soy sauce; A few drops of hot sauce

1
2 pork tenderloins with bone, each 2 kg
2
1/2 cup butter - 120 g
3
Salt and black pepper to taste
4
2 cups chicken broth - 480 ml
5
For the gravy
6
1 can of mushroom soup in liquid - 450 g
7
1/2 tablespoon grated ginger
8
3 tablespoons soy sauce
9
A few drops of hot sauce

Ingredients

1
2 pork tenderloins with bone, each 2 kg
2
1/2 cup butter - 120 g
3
Salt and black pepper to taste
4
2 cups chicken broth - 480 ml
5
For the gravy
6
1 can of mushroom soup in liquid - 450 g
7
1/2 tablespoon grated ginger
8
3 tablespoons soy sauce
9
A few drops of hot sauce

Directions

1
Season the pork tenderloins with salt and black pepper
2
Divide the butter or margarine between the two tenderloins, spreading it under the skin
3
Place in a moderate oven (180°C) and roast for about 2 hours, basting with chicken broth as needed
4
When almost tender, remove the foil to let it brown
5
Make the gravy
6
Blend in a blender or processor the mushrooms with ginger, soy sauce, and hot sauce
7
If too thick, add a little of the can's liquid
8
Simmer over low heat and let it thicken
9
Serve some of the gravy around the pork and the rest separately
10
Serve 15 percents.