Adapted from Townsend's version of a 1787 brown gravy recipe, which was unfortunately recently unlisted on youtube.

Ingredients

• 1/2 Pint Water
• 1/2 Pint Beer (Light lager, wheat beer, or similar)
• 2 Shallots, Diced Small
• 1/4 Cup Butter, Salted
• 1 Small Lemon Peel
• 2 Clove, Whole
• 1 Blade Mace, or 1/2 Tsp. Ground mace
• 2 Tsp. Black Pepper, Ground
• 1 Anchovy, Whole
• 3 Tbsp. Mushroom Ketchup
• 1/3 Cup Heavy Cream
• 1 Cup Beef Bone Broth

Directions

1. Melt butter in a small saucepan over medium heat
2. Add diced shallots and cook until translucent and soft
3. Add remaining ingredients and raise heat to high until boiling
4. Stir intermittently and let boil for 20 - 30 minutes or until volume is reduced to about half of original
5. Remove blade of mace (if used) and cloves
6. Add salt to taste

Notes

• For a thicker gravy, add 1/4 Tsp. of xanthan gum at a time and stir until desired consistancy
• If the clove or mace flavor is too strong, try removing them from the gravy 5 - 10 minutes early

Adapted from several different recipes, trial, and error:

• Foodie Crush's Garlic Herb Rub Pork Tenderloin
• Keto Pot's Keto Pork Tenderloin
• Nothern Nester's Pork Tenderloin with Mushroom Gravy

Ingredients

In Crockpot

• 1 1/2 - 2 Lbs Pork Tenderloin
• 6 Tbsp. Salted Butter
• 5 Garlic Cloves, Minced
• 1/4 Cup Beef or Chicken Stock
• 1 Tsp. Rosemary, Crushed
• 1/2 Tsp. Thyme, Ground
• 1 Tsp. Oregano Flakes
• 1/2 Tsp. Ancho Chile Powder
• 1/2 Tsp. Kosher Salt
• 1/2 Tsp. Black Pepper, Freshly Ground

Add to Sauce

• Splash of Apple Cider Vinegar
• 1/2 Tsp. Xanthan Gum
• 1 - 2 Cupa Half N Half
• 1 Tsp. Kosher Salt
• 1/2 Tsp. Black Pepper, Freshly Ground

Directions

1. Add all ingredients to crockpot
2. Turn on Low and cook for 4 - 5 hours
3. When tenderloin is done, baste in gravy and turn over to remove excess spices
4. Tent tenderloin with aluminum foil while making sauce to keep warm
5. Add gravy from crockpot to medium saucepan on medium-high heat
6. Add apple cider vinegar and half-n-half
7. Stir until combined
8. Separate a small amount of the sauce and add xanthan gum, stirring until incorporated
9. Add xanthan gum mixture to the rest of sauce
10. Stir in salt and pepper
11. Stir and reduce until combined and at desired thickness, adding small amounts of xanthan gum for texture or half n half for creaminess
12. Slice tenderloin
13. Pour sauce over tenderloin and serve

Adapted from this recipe.

Ingredients

• 2 Lbs. Fresh Mushrooms
• 2 Tbsp. Kosher or Sea Salt
• 2 - 3 Bay Leaves
• 1 Large Onion, chopped
• Zest of 1 Lemon
• 1 Tbsp. Grated Horseradish
• 1/4 Tsp. Clove, ground
• 1/4 Tsp. Ginger, ground
• 1/2 Tsp. Allspice, ground
• 1 Pinch of Cayenne (Or 1/8 Tsp. of Paprika)
• 1/8 Tsp. White Pepper, Ground
• 1 Tsp. Musroom Ketchup Powder (if available from last batch, see notes)
• 1/2 Cup Apple Cider Vinegar

Directions

1. Wipe mushrooms clean of any debris, do not wash
2. Chop mushrooms fine (1/3 - 1/4 inch pieces)
3. Add mushrooms, bay leaves, and salt to a non-metallic container, stirring to mix
4. Let mixture sit covered overnight (12 - 18 hours)
5. Combine mushroom mixture and all ingredients in a pot, stirring well
6. Bring to a boil and then let simmer for 20 minutes or until mixture has reduced by about half, stirring occasionally
7. Allow mixture to cool fully
8. Pour mixture into a cloth-covered bowl, strain, and bottle

Notes

Make mushroom ketchup powder from the leftover mixture!

• Save mushroom mixture after straining.
• Spread out on a parchment-lined baking sheet and bake at 200F until completely dry and brittle (or use a dehydrator), usually 3 - 6 hours.
• Grind mixture to powder in mortar and pestle and use for future batches of mushroom ketchup, and to season food, stews, gravy, etc.