1 envelope brown gravy mix
1/2 c. water
3 tbsp. soy sauce
2 tbsp. red wine vinegar
1 garlic clove, minced
1 tenderloin (3/4 lb.), cut in slices
1/4 c. oil
1/2 lb. fresh mushrooms
1 medium onion, sliced and separated into rings
hot noodles

In a small bowl, combine first 5 ingredients until blended. Set aside. In a large skillet, brown pork in oil on all sides. Stir in gravy mixture, mushrooms and onions. Bring to a boil. Reduce heat. Cover and simmer until meat is done. Serve over rice.

Makes 2 servings.