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"Hunger is the best sauce in the world."--Cervantes

Pork Tenderloin with Sour Cream and Mushroom Sauce Recipe

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This recipe for Pork Tenderloin with Sour Cream and Mushroom Sauce is from UCUMC's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 lb pork tenderloin
2 T butter, divided
2 T olive oil, divided
2 c sliced mushrooms
1 bunch (6 to 8) green onions with about 2 to 3 inches of green sliced
Salt and pepper, to taste
1/3 c dry white wine
1 c chicken broth, divided
1 T flour
1/2 c sour cream
1 T chopped fresh parsley
Directions:
Directions:
Slice tenderloin into about 8 pieces; flatten each medallion slightly with the heel of your hand.
In a large skillet over medium heat, melt 1 tablespoon of butter with 1 tablespoon of oil. Cook mushrooms until tender, about 5 minutes, then add onion and cook for 1 minute longer. Transfer the mushrooms and onions to a plate; set aside. Pour off excess liquids from the pan. Melt remaining butter with oil over medium heat. Add pork tenderloin medallions and cook for about 3 minutes on each side, or until browned. Sprinkle the pork lightly with salt and pepper. Pour in wine and half of the chicken broth. Reduce heat to low, cover, and cook for 15 minutes. Transfer the pork to a serving dish and keep warm. Stir flour into the remaining chicken broth until smooth. With 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.
Number Of Servings:
Number Of Servings:
4

 

 

 

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