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Roasted Salsa Pork Tenderloin with sour cream sauce Recipe

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This recipe for Roasted Salsa Pork Tenderloin with sour cream sauce, by , is from The Hall/Harding Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brian Harding
Added: Monday, March 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 pre-marinated Roasted Salsa pork tenderloin
3/4 cup of chicken stock
1 half of a small onion, diced fine
1 clove of garlic, minced
1 can of petite diced tomatoes
2 tablespoons of sour cream
2 tablespoons of olive oil.

Directions:
Directions:
Take the tenderloin out of the fridg 1/2 an hour before cooking. Heat oven to 375 degrees.

Heat olive oil in oven safe pan until almost smoking, and then sear the tenderloin on all sides, and finish cooking it in the oven until the internal temp reach 140 degrees. Transfer the tenderloin to a cutting board, and cover with a piece of foil.

Return the pan to the stove top heat, and add another tablespoon of olive oil. Add the onions, and cook until almost golden brown, then add the garlic, and continue sauteeing for another 30 seconds, or until the garlic becomes fragrant. Add about 1/3 of the can of tomatoes (include the juice), and 1/2 to 2/3 of a cup of chicken stock, make sure to scrap up any of the browned bits in the bottom of the pan with a wooden spoon.

Boil until the liquid volume is reduced by 1/2, and stir in the sour cream. Once the sour cream is well blended in the sauce, add salt and pepper to taste, remove from heat, and spoon over the sliced pork tenderloin.

Serve with beans and Spanish rice and your favorite Mexican beer.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This will also work with a non marinated pork tenderloin if you don't have access to a Raosted Salsa marinated tenderloin

 

 

 

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