Burgundy Pork Tenderloin

This is another guest post by my friend Brittanie! She sends me the yummiest recipes! Enjoy!

Burgundy Pork Tenderloin

2 lbs Pork Tenderloin (a pkg usually comes with two 1 lb tenderloins)
1/2 t Salt
1/2 t Ground Black Pepper
1/2 t Garlic Powder
1/2 onion, thinly sliced
Mushrooms, whatever kind you like, cut up how ever you like
2 cups Red Wine
1 (maybe 2 depending on if it thickens or not) packets dry Brown Gravy Mix

1. Preheat oven to 350 degrees
2. Place pork in a 9x13 inch baking dish, and sprinkle meat with salt, pepper, and garlic powder. Top with onion and mushroom, and pour wine over all.
3. Bake in preheated oven for 45 minutes.
4. When done baking, remove meat from baking dish and place on a serving platter. Pour gravy mix into baking dish with wine and cooking juices, and stir until thickened. Slice meat. And cover with gravy.

** Notes: When the meat was done I took it out of the baking dish and put it in some aluminum foil while I mixed the gravy. Then I cut up the meat and put it back in the baking dish. Also, I used two packets of gravy mix and it never thickened, I might not have done it right, but it was still really good!