Scuba Steve Recipes

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|@skyblue:**Recipe Name** |Pork Tenderloin With Sour Cream and Mushroom Sauce|@skyblue:**Submitted by** |Steve Tow|
|@skyblue:**Source** |Web Site|@skyblue:**Source Description** |About.com Southern Food|
|@skyblue:**Base** |Pork/Ham|@skyblue:**Course** |Entree|
|@skyblue:**Difficulty** |Easy|@skyblue:**Prep Time** |10-30 Minutes|
|@skyblue:**Servings** |4|@skyblue:**Ethnicity**|American|

**Ingredients:**
  * 1 1/2 Pound(s) pork tenderloin
  * 2 Tablespoon(s) butter
  * 2 Tablespoon(s) olive oil
  * 2 Cup(s) mushrooms
  * 1 Bunch(s) sliced green onion
  * 1 to taste salt and pepper
  * 1/3 Cup(s) dry white wine
  * 1 Cup(s) (divided) chicken broth
  * 1 Tablespoon(s) flour
  * 1/2 Cup(s) sour cream
  * 1 Tablespoon(s) chooped, fresh parsley

**Directions:** \\ Slice tenderloins into about 8 pieces; flatten each medallian slightly with the heel of your hand.

In a large skillet 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. Transfer the mushrooms and onions to a plate; set aside. Pour off excess liquids from the pan. Melt remaining butter with oil over medium heat. Add pork tenderloin medallions and cook for about 3 minutes on each side, or until browned. 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. Transfer the pork to a serving dish and keep warm.

Stir flour into the remaining chicken broth until smooth. With 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. Stir in the sour cream, parsley, and the cooked mushrooms and onions. Heat through, but do not boil. Serve sauce with the pork slices.

**Nutritional Info:** \\ Unknown.
Scuba Steve Recipes

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