Hot Pork Sandwiches With Mushroom-sage Gravy

Hot Pork Sandwiches With Mushroom-sage Gravy
Servings: 6 Prep 20 mins Cook 15 mins


  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons rubbed sage
  • 1/4 teaspoon garlic powder
  • 2 pork tenderloins (about 1-1/2 pounds), sliced into 1/2-inch-thick cutlets
  • 3 tablespoons olive oil
  • 1/2 medium sized mushrooms, sliced
  • 1/4 teaspoon dried thyme
  • 2 cups chicken broth
  • 6 slices round loaf sourdough or Italian bread

Make It

1. Combine flour, salt, pepper, 1 teaspoon sage and garlic powder in plastic bag. Add pork, several pieces at a time; shake to coat with flour mixture. Remove pork; pat off any excess flour. Reserve flour mixture in bag.

2. Heat 1-1/2 tablespoons oil in large skillet over medium-high heat. Add half the pork; cook 1 minute per side until browned. Remove to plate. Repeat with remaining pork.

3. Add remaining oil to skillet. Add mushrooms, thyme and remaining sage; cook 2 minutes, stirring. Add 3 tablespoons reserved flour mixture; cook 2 minutes, stirring. Stir in broth; cook, stirring, until smooth and slightly thickened, 2 minutes.

4. Return pork to sauce; simmer over low heat until cooked through, about 5 minutes.

5. Meanwhile, toast bread. Serve pork on toast with gravy. Makes 6 servings.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 346, Fat, total (g): 17, chol. (mg): 70, carb. (g): 19, pro. (g): 28, sodium (mg): 592, Percent Daily Values are based on a 2,000 calorie diet.