|Nutritional Guidelines (per serving)|
|Servings: 6 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 29g||37%|
|Saturated Fat 13g||63%|
|Total Carbohydrate 16g||6%|
|Dietary Fiber 2g||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This easy pork tenderloin dish makes a delicious meal with the tasty mushroom sauce. Serve the pork with baked or mashed potatoes or rice.
A savory sour cream and dill sauce flavors the mushrooms and pork tenderloin medallions perfectly, and it's an easy dish to make in a skillet.
- 1 1/2 pounds pork tenderloin, sliced into 6 to 8 pieces
- 4 tablespoons butter
- 12 ounces sliced mushrooms
- 1/2 cup chopped onion
- Salt and freshly ground pepper, to taste
- 1/2 cup dry white wine
- 1 cup beef broth, low sodium or unsalted
- 1 tablespoon flour mixed with 2 tablespoons of water
- 1/2 cup sour cream
- 1 teaspoon chopped fresh dill, or 1/2 tsp dried
Flatten pork slices to about 1/2-inch thick using your hand, or gently pound with a meat mallet or the bottom of a cup. Pork tenderloin is very tender and flattens with just a small amount of pressure.
In a large skillet over medium heat, melt 2 tablespoons of butter and cook the mushrooms for 6 to 8 minutes, or until tender and golden brown. Transfer to a bowl with a slotted spoon and set aside. Pour off liquid which accumulated in the pan.
In the same pan over medium-high heat, melt the remaining 2 tablespoons of butter. Add the pork and cook for 3 or 4 minutes on each side or until browned. Add the onion and cook for 3 to 4 minutes, or until softened and light yellow. Sprinkle lightly with salt and pepper. Add the wine and half of the broth to the pan.
Cover; lower heat to medium-low and cook for 15 minutes, or until the meat is cooked through and tender. Transfer pork to a serving dish and keep warm.
Stir flour and water mixture into the skillet, blending with the pan juices. Over medium heat, stir in the remaining broth and cook, stirring, until the sauce is smooth and thickened. Taste and adjust seasoning.
Stir in sour cream and dill; add mushrooms and heat through, but do not let boil. Taste and adjust seasonings.
Serve the sauce over the pork medallions.