Ingredients Jump to Instructions ↓

  1. 1 pork tenderloin (6 to 7 ounces)

  2. 1 egg, lightly beaten

  3. 1/4 cup all-purpose flour

  4. 1/4 cup butter

  5. 1/2 cup sliced mushrooms

  6. 1/2 medium onion, thinly sliced

  7. 2 tablespoons white wine, optional

  8. 1-1/2 cups prepared brown gravy

  9. 2 tablespoons sour cream

Instructions Jump to Ingredients ↑

  1. Trim tenderloin, removing any visible fat. Cut in half lengthwise. Pound each half to 1/4-in. thickness. Dip into egg; coat with flour and shake off excess. In a skillet over medium heat, fry tenderloin in butter until no pink remains. Remove and keep warm. Add mushrooms and onion to skillet; cook until tender. Add wine if desired. Stir in the gravy and sour cream; mix well and heat through, but do not boil. Serve with the tenderloin. Yield: 2 servings.


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