Pork Tenderloin With Sour Cream and Mushroom Sauce

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 04/16/22
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)
477 Calories
25g Fat
10g Carbs
48g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 477
% Daily Value*
Total Fat 25g 33%
Saturated Fat 10g 49%
Cholesterol 158mg 53%
Sodium 464mg 20%
Total Carbohydrate 10g 4%
Dietary Fiber 3g 9%
Total Sugars 4g
Protein 48g
Vitamin C 10mg 51%
Calcium 74mg 6%
Iron 4mg 23%
Potassium 1146mg 24%
*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. 

Ingredients

  • 1 1/2 pounds pork tenderloin

  • 2 tablespoons unsalted 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, to taste

  • Freshly ground black pepper, to taste

  • 1/3 cup dry white wine

  • 1 cup chicken broth, divided

  • 1 tablespoon all-purpose flour

  • 1/2 cup sour cream

  • 1 tablespoon chopped fresh parsley

Steps to Make It

  1. Slice tenderloins into about 8 pieces; flatten each medallion slightly with the heel of your hand.

  2. In a large skillet or sauté pan over medium heat, melt 1 tablespoon of butter with 1 tablespoon of oil. Cook mushrooms until tender, about 5 minutes; then add onion and cook for 1 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 3 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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