1 envelope brown gravy mix
1/2 c. water
3 tbsp. soy sauce
2 tbsp. balsamic or red wine vinegar
1 clove garlic, minced
1 (3/4 lb.) pork tenderloin
1/4 c. olive oil
1/2 lb. mushrooms, sliced
1 medium onion, sliced and separated into rings
hot cooked rice

In a small container, combine the first five ingredients until blended; set aside. In a large skillet, brown pork in oil on all sides. Stir in gravy mixture, mushrooms and onions. Cover and simmer for 10 to 15 minutes or until meat juices run clear and vegetables are tender. Serve over rice.

Serves 2.