Ingredients:
- 2 pork tenderloins (1 1/2 to 2 pounds), sliced 1/2-inch thick
- 3/4 teaspoon dried sage, crushed
- 1/2 teaspoon salt
- dash pepper
- 2 tablespoons vegetable oil
- 1 onion, sliced
- 1 beef bouillon cube or equivalent beef base
- 1/4 cup boiling water
- 1 cup sour cream
- 1 tablespoon all-purpose flour
- Cooked noodles
Preparation:
Rub sliced meat with mixture of sage, salt, and pepper. In a deep skillet (with cover) or Dutch oven, brown meat lightly on both sides in hot oil; add onion and cook for 3 to 4 minutes longer, until onion is tender. Drain off excess fat. Dissolve bouillon or base in the 1/4 cup boiling water; pour over meat. Cover and simmer for 25 to 30 minutes, or until meat is done. Remove meat from pan. Combine sour cream and flour in a small bowl. Gradually add meat drippings to sour cream mixture, stirring constantly. Return mixture to the skillet; cook and stir just until boiling. Add water until sauce is the desired consistency. Place pork on noodles and spoon gravy over all.Serves 6.
More Pork Tenderloin Recipes
Bacon Wrapped Pork Tenderloin Recipe
Rosemary Roast Pork Tenderloin Recipe
Pork Tenderloin in Spiced Bourbon Sauce
Stuffed Roast Pork Tenderloin
Roast Pork Tenderloin with Tomato Sauce
Pork Tenderloin in Sour Cream Sauce
Pork with Glazed Onions and Pea Pods
Jamaican Pork Tenderloin
Pork Tenderloin with Dried Fruit
Paprika Pork Tenderloin
Peanut Pork Kebabs
Pork Tenderloin Recipes
Pork Roast Recipes
Pulled Pork Recipes
Crockpot Pork
Pork Recipe Index
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
