Pork Tenderloin With Sour Cream and Mushroom Sauce
Delicious. One of my husband's favorites!
Servings: 4
Equipment
- Stove
Ingredients
- 1.5 lbs A Cut Above Pork Tenderloin
- 2 tbsp Butter
- 2 tbsp Extra Virgin Olive Oil
- 2 c Sliced Mushrooms
- 1 bunch Green Onion 2-3" of green, sliced
- 1 Salt To Taste
- 1 Pepper To Taste
- 1/3 c Dry White Wine You can use plain white cooking wine in the vinegar aisle of your grocery store
- 1 c Chicken Broth Divided
- 1 tbsp Flour
- 1/2 c Sour Cream
- 1 tbsp Chopped Fresh Parsley
Instructions
- Slice tenderloins into about 8 pieces; flatten each medallion slightly with the heel of your hand.
- In a large skillet or saute' pan over medium heat, melt 1 Tbsp. of butter with 1 Tbsp. of oil. Cook mushrooms until tender, about 5 min., then add onion and cook for 1 min. longe.
- Transfer the mushrooms and onions to a plate; set aside.
- Pour off the excess liquids from the pan. Melt the remaining butter with oil over medium heat. Add pork tenderloin medallions and cook for 3 min. on each side, or until browned.
- Sprinkle the pork lightly with salt & pepper. Pour in wine and half of the chicken broth. Reduce heat to low, and cook for 15 minutes.
- Transfer the pork to a serving dish and keep warm.
- Stir flour into the remaining chicken broth until smooth.
- In the skillet over medium heat, stir in the flour and broth mixture. Cook, stirring, until the sauce is thickened. Taste and add salt and pepper, as needed.
- Stir in the sour cream, parsley and the cooked mushrooms and onions. Heat through, but do not boil.
- Serve sauce with the pork slices.