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Pork Tenderloin in Mushroom Cream Recipe

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This recipe for Pork Tenderloin in Mushroom Cream, by , is from The Otey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Sunday, August 26, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/4 c flour
1 tsp salt, divided
1 lb pork tenderloin
1 tbsp oil
1 medium onion, chopped
1/2 green bell pepper, chopped
8 oz mushrooms, sliced thin
1/2 tsp dried savory
1 c whipping cream
1 tbsp dry sherry

Directions:
Directions:
On a plate or waxed paper, combine flour and 1/2 teaspoons salt. Cut tenderloin crosswise into 3/4 inch slices.
In a heavy 9 inch skillet over medium high heat, heat oil. Coat meat slices with flour mixture and quickly brown on both sides. Remove meat to a plate. To drippings in skillet, add more oil if needed, add onion, green pepper, mushrooms and savory. Sprinkle with remaining 1/2 tsp salt and saute, stirring frequently. Slowly stir in cream and bring to a simmer. Add browned tenderloin slices and cook, uncovered, until meat is just done, about 10 minutes. Remove meat to serving platter and reduce the sauce to a coating consistency. Stir in dry sherry. Serve sauce around meat

 

 

 

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