- 1 1/2 pounds pork tenderloin, sliced into 6 to 8 pieces
- 4 tablespoons butter
- 12 ounces sliced mushrooms
- 1/2 cup chopped onion
- salt and freshly ground pepper, to taste
- 1/2 cup dry white wine
- 1 cup beef broth, if canned, low salt
- 1 tablespoon flour
- 1/2 cup sour cream
- 1 teaspoon chopped fresh dill, or 1/2 tsp dried
In a large skillet over medium heat, melt 2 tablespoons of butter and cook the mushrooms for 6 to 8 minutes. Transfer to a bowl with a slotted spoon and set aside. Pour off liquid which accumulated in pan.
Over medium-high heat, in the same skillet, melt the remaining 2 tablespoons of butter. Add the pork and cook 3 or 4 minutes on each side or until browned. Add onion and cook 3 to 4 minutes, or until softened and light yellow. 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 the skillet, blending with the pan juices. 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, but do not let boil. Serve the sauce over
the pork medallions.
Serves 6 to 8.