Pork Tenderloin With Sour Cream and Mushroom Sauce
Pork tenderloin slices are quickly prepared with a rich sauce featuring mushrooms, green onions, wine, chicken broth, and sour cream.
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Instructions
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Slice tenderloins into 8 pieces and flatten each medallion.
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Melt 1 tbsp butter and 1 tbsp oil in a skillet over medium heat. Cook mushrooms for 5 minutes, then add onion for 1 minute; set aside.
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Drain excess liquid, then melt remaining butter and oil. Brown pork medallions for 3 minutes per side.
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Season pork with salt and pepper, then add wine and half of the chicken broth. Cover, reduce heat to low, and cook for 15 minutes. Transfer pork to a serving dish and keep warm.
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Whisk flour into the remaining chicken broth until smooth. Stir this mixture into the skillet over medium heat and cook until thickened. Season with salt and pepper.
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Stir in sour cream, parsley, and the reserved mushrooms and onions; heat without boiling. Serve the sauce over the pork.