Pork Tenderloin with Creamy Mushroom Sauce
- Total Time: 45 minutes
- Yield: Serves 4
Ingredients
Units Scale
- 1 1/2 to 2 pound pork tenderloin
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 cups sliced fresh mushrooms
- 5-6 green onions, sliced thin
- 1/3 cup dry white wine
- 1 cup low-sodium chicken broth
- 1 tablespoon all-purpose flour
- 1/2 cup sour cream
- salt and pepper, to taste
- fresh parsley, for garnish
Instructions
- Slice pork tenderloin into 1-inch thick medallions. Season with salt and pepper.
- Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium heat. Add mushrooms and cook until lightly browned, then add green onions and cook for another minute. Transfer cooked mushrooms and green onions to a bowl and set aside.
- Add remaining butter and olive oil to the skillet set over medium heat. Sear pork medallions until browned on each side. Add wine and 1/2 cup chicken broth and bring to a simmer. Reduce heat to low and cover the skillet. Continue simmering, covered for 15 minutes. Transfer cooked pork to a serving dish and cover to keep warm.
- Whisk flour into remaining 1/2 cup chicken broth and add to skillet over medium heat. Cook, stirring constantly, until sauce has thickened. Season to taste with salt and pepper. Stir in sour cream, mushrooms, and onions.
- Serve sauce over pork and garnish with chopped parsley, if desired.