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Pork Tenderloin With Cream and Mushrooms Recipe

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This recipe for Pork Tenderloin With Cream and Mushrooms, by , is from Leona'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!

Leona Paetsch


1 pork tenderloin (approx 12 oz)
1 small onion (diced)
4 oz fresh mushrooms (sliced)
2 oz white wine
4 oz whipping cream (32%)
Salt and pepper to taste
1/2 tsp aromat or chicken bouillon base

Clean tenderloin of fat and skin
Cut into 4-3 oz pieces, flatten to about 1/2 inch thickness
Season with salt and pepper
Heat 1 tbsp oil in frying pan to medium hot
Dip tenderloin pieces in flour and sauté until almost cooked (approx 2 minutes on each side)
Add chopped onion and sauté until onion is transparent
Add mushrooms, stir for 1 minute, then add wine
Reduce wine until pan is almost dry
Add cream and stir slowly
Taste, if needed add chicken base.
Keep tenderloin warm in oven, prepare sauce.
Poor sauce over meat.

Number Of Servings:
Number Of Servings:
Serves 2




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