Description:

Tender medallions of pork tenderloin in a rich and creamy sauce.

Source:

D. Lishus

Serves/Makes:6 or more

Ingredients

• 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

Preparation

• 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.

Comments

Incredible flavors and very simple yet elegent.