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Pork Tenderloin With Sour Cream and Mushroom Sauce

User Rating 5 Star Rating (4 Reviews)


Pork Tenderloin With Sour Cream

Pork Tenderloin With Sour Cream

Diana Rattray
Pork tenderloin is sliced and cooked with a tasty mushroom and sour cream sauce. This is an easy meal for any night of the week, and it's delicious with potatoes and corn, or serve with your favorite side vegetables.

Cook Time: 25 minutes

Total Time: 25 minutes

Yield: Serves 4


  • 1 1/2 pounds pork tenderloin
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 cups sliced mushrooms
  • 1 bunch (6 to 8) green onions with about 2 to 3 inches of green sliced
  • salt and pepper, to taste
  • 1/3 cup dry white wine
  • 1 cup chicken broth, divided
  • 1 tablespoon flour
  • 1/2 cup sour cream
  • 1 tablespoon chopped fresh parsley


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.
Serves 4.

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User Reviews

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 5 out of 5
Taking the ordinary to extraordinary, Member ccurtis92

I came home for a night and my mother had put a pork roast in the oven without plans for a gravy. After seeing this recipe, I removed the pork from the oven after cooking at 350 for an hour, sliced it in 1.5 inch slices, and followed this recipe using the pork I had. I used a blush wine instead of white, and replaced the butter/oil with the pan drippings, but this came out SO good! Everyone was commenting on how it tasted like a southern marsala sauce, but it had the perfect consistency, tanginess, and hearty flavor. Not only would I make this again, I would make this daily!

2 out of 2 people found this helpful.

See all 4 reviews

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