Pork Tenderloin With Sour Cream and Mushroom Sauce

Pork Tenderloin With Sour Cream and Mushroom Sauce
Diana Rattray
Prep: 20 mins
Cook: 25 mins
Total: 45 mins
Servings: 4 servings
Nutrition Facts (per serving)
712 Calories
44g Fat
22g Carbs
51g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 712
% Daily Value*
Total Fat 44g 57%
Saturated Fat 16g 82%
Cholesterol 180mg 60%
Sodium 890mg 39%
Total Carbohydrate 22g 8%
Dietary Fiber 3g 12%
Protein 51g
Calcium 137mg 11%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This pork tenderloin with sour cream makes an extraordinary meal out of a lean, mild cut of pork. This recipe is an easy meal for any night of the week, and it is fabulous with potatoes and corn or green beans. You can also serve the pork with rice and a salad or your family's favorite vegetables. 

The wine gives the sour cream sauce some extra flavor, but feel free to use more chicken broth as a substitution in its place. 


  • 1 1/2 pounds pork tenderloin
  • 2 tablespoons butter
  • 2 tablespoons extra virgin olive oil
  • 2 cups 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 cup dry white wine
  • 1 cup chicken broth, divided
  • 1 tablespoon flour
  • 1/2 cup sour cream
  • 1 tablespoon chopped fresh parsley

Steps to Make It

  1. Slice tenderloins into about eight pieces; flatten each medallion slightly with the heel of your hand.

  2. In a large skillet or sauté pan over medium heat, melt one tablespoon of butter with one tablespoon of oil. Cook mushrooms until tender, about five minutes; then add onion and cook for one minute longer.

  3. Transfer the mushrooms and onions to a plate; set aside.

  4. Pour off the excess liquids from the pan. Melt the remaining butter with oil over medium heat. Add pork tenderloin medallions and cook for about three minutes on each side or until browned.

  5. 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.

  6. Transfer the pork to a serving dish and keep warm.

  7. Stir flour into the remaining chicken broth until smooth.

  8. In 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.

  9. Stir in the sour cream, parsley, the cooked mushrooms, and onions. Heat through but do not boil.

  10. Serve sauce with the pork slices.

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