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Categories:Viewed: 39 - Published at: 3 years ago
Ingredients
- 2 pork tenderloins (about 1 1/4 to 1 1/2 lbs. ea.)
- 3 c. sliced mushrooms (8 ounce.)
- 2 tbsp. butter
- 2 tbsp. oil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 c. white wine
- 1/4 to 1/2 c. lowfat sour cream
- 1/4 teaspoon dill weed
Method
- Cut each tenderloin crosswise into 4 pcs.
- Place each piece cut side down on a flat surface and flatten with veal mallet or possibly cleaver to 1/2-inch thick.
- Cook mushrooms in butter in large frying pan over medium-high heat 5 to 7 min.
- Remove with slotted spoon to small bowl; cover and reserve.
- Brown tenderloin patties in oil in same frying pan, 4 at a time, over medium-high heat 3 to 4 min on each side.
- Return browned patties to pan; sprinkle with salt and pepper.
- Add in wine; cover tightly and cook slowly 12 to 15 min.
- Remove patties to serving platter and keep hot.
- Whisk lowfat sour cream and dill weed into wine in pan.
- Add in mushrooms and cook slowly till heated through (don't boil).
- Serve sauce with pork.
- Serves 4-5.
