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Pork Tenderloin in Sour Cream Sauce Recipe

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This recipe for Pork Tenderloin in Sour Cream Sauce is from Food, Family and Fun on a Dime, 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:  
2 pork tenderloins (1 1/2 to 2 pounds), sliced 1/2 inch thick
3/4 tsp. dried sage (leaves, crushed; or 'rubbed'); if you use ground, reduce to slight dusting.
1/2 tsp. salt
dash pepper
2 T. oil (I use light olive oil)
1 small onion, thinly sliced
1 beef bouillon cube or equivalent beef base
1/4 cup boiling water
1 cup sour cream
1 T. all-purpose flour
cooked noodles, rice, or mashed potatoes
Directions:
Directions:
For two servings, use one tenderloin and adjust other ingredients accordingly.

Rub both sides of sliced meat with mixture of sage, salt and pepper. (I usually just sprinkle the salt, pepper, and sage separately.)

In a deep skillet (with cover) or dutch oven, brown meat lightly on both sides in hot oil (note: do not allow the meat to become overly 'done;' just get it gray or very lightly browned on both sides of the slices); add onion and cook for 3 to 4 minutes longer, until onion is tender (opaque but not browned).

Drain off excess fat (or, as I do, leave as is). Dissolve bouillon or base in 1/4 cup boiling water; pour over meat. (Really, one bouillon cube in 1/4 cup water is quite enough liquid.). Cover and simmer for 25 to 30 minutes or until meat is done. (Note: in my experience, the meat is 'done' at even 20 minutes. Experiment with the cooking time to get the desired tenderness.)

Remove meat from pan. Combine sour cream and flour in a small bowl. Gradually add meat drippings to the sour cream mixture, stirring constantly. Return mixture to the skillet; cook and stir just until boiling. If necessary, add water until sauce is the desired consistency.

Add meat back to the pan. Stir to coat.

To serve: Separate the meat slices, sauce, and noodles according to your tastes.Place pork on noodles and spoon gravy over all or serve the pork slices and noodles/gravy separately.
Number Of Servings:
Number Of Servings:
2-3 for one loin;
Personal Notes:
Personal Notes:
I view this as a 'pork stroganoff.' While I think it is perfect served over wide noodles, I think it is equally good over mashed potatoes or rice. If you ask 'Rocket,' it is good by itself; no noodles, rice, or potatoes required.

 

 

 

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