Combine the cornstarch with the stock and sherry before adding it to the hot pan to keep the gravy smooth.
Oxmoor House MARCH 2010
1. Cut pork diagonally into thin slices. Sprinkle pork with salt and pepper; rub with garlic. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray; add oil. Add pork; cook 1 to 2 minutes on each side or until done. Transfer pork to a platter; keep warm.
2. Recoat skillet with cooking spray. Add mushrooms and shallots; cook, stirring often, 5 minutes.
3. While mushroom mixture cooks, place cornstarch in a small bowl. Gradually add stock and sherry, stirring with a whisk until smooth. Stir stock mixture into mushroom mixture, scraping to loosen browned bits. Bring to a boil; cook, stirring constantly with a whisk, 1 minute or until thickened. Return pork and accumulated juices to pan; cook 1 to 2 minutes or until thoroughly heated.
Serve with: Balsamic-Glazed Green Beans
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