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Pork Tenderloin with Creamy Mushroom-Dill Sauce
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Tender medallions of pork tenderloin in a rich and creamy sauce.

D. Lishus

Serves/Makes:6 or more

  • 1-1/2 pounds pork tenderloin, sliced into 6-8 pieces
  • 4 tbsp (60 ml). butter
  • 12 oz (336 grm). sliced mushrooms
  • 1 medium onion, chopped
  • salt and pepper, to taste
  • 1/2 cup (125 ml) dry white wine
  • 1 cup (225 ml) beef broth
  • 1 tbsp (15 ml). flour
  • 3/4 cup (175 ml) sour cream
  • 1 tsp (5 ml). chopped fresh dill, or 1/2 tsp (2 ml). dried
  • Flatten pork pieces to about 1/2 inch thick with mallet.
  • In large skillet over medium heat, melt 2 tbsp (30 ml). butter and saute mushrooms for 6 to 8 minutes.
  • Transfer to bowl and set aside.
  • Over medium-high heat, melt the other 2 tbsp (30 ml). butter in same skillet.
  • Add the pork and cook 3 or 4 minutes on each side or until slightly browned.
  • Add the onion and cook 3 to 4 minutes, or until softened.
  • Sprinkle lightly with salt and pepper.
  • Pour in the wine and half of the broth.
  • Cover; lower heat to medium-low and cook for 15 minutes or until the meat is tender.
  • Transfer pork to a serving dish and keep warm.
  • Stir flour into skillet and blend with juices left from pork.
  • Over medium heat, stir in the rest of the 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 (do not boil).
  • Serve with pork.
Incredible flavors and very simple yet elegent.

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