Pork with Mushroom Sauce

I've poured this sauce over everything. It is my second best sauce, over this one. Chicken, pork chops, your Thanksgiving turkey, even steak. I bet it would go well with stew or pot roast too. This is a magical sauce! 

You can up the mushroom quantity depending on how much you like mushrooms and how mushroom-y of a sauce you want.We all know how disappointing a big pot of mushrooms can be. You start out with a lot and end up with what seems like half. It's the same with spinach. Okay, maybe not as drastic, but you know what I mean...

I chose to use this sauce with the pork tenderloin I took out to defrost earlier this week. It was also on my menu plan! Yeah! :) The sauce complements pork wonderfully. Especially since I have the tendency to overcook my pork (does this happen to you?) and with this gravy you can't to tell! Yayy. It will still be moist and flavorful. That's a success in my book!

I halved the recipe dramatically as it was only the two of us. I included the recipe as is, but take note of what I did if you don't want a huge pot of sauce!

Source: Cooking Light

1 tablespoon olive oil
1/4 cup chopped shallots
2 cups chopped cremini mushrooms (I used baby bellas)
4 cups chicken broth (I used 1 1/2 cups, but I also like it thick)
1 tablespoon all purpose flour
2 tablespoon water (I used one)
1/4 cup butter (I used two tablespoons)
1 tablespoon flat-leaf parsley

Heat oil in a large nonstick skillet (or saucepan) over medium-high heat. Add shallots and saute 1 minute. Add mushrooms and saute 6 minutes or until lightly browned. Add broth and bring to a boil. Cook until slightly reduced. Combine flour and 2 tablespoons of water in a small bowl and whisk. Stir flour mixture into mushroom mixture. Simmer 3 minutes or until slightly thickened, stirring frequently with a whisk. Remove from heat and add butter and parsley. Season with salt and pepper to taste.  

Who's ready for the weekend? I'm thinking of baking these and these. What are you cooking/baking this weekend?