Pork Tenderloins With Dilled Mushroom Sauce - cooking recipe

Ingredients

2 1/2 to 3 lb. pork tenderloin
3 c. sliced mushrooms
2 Tbsp. butter
2 Tbsp. cooking oil
salt and pepper to taste
1/2 c. white wine
1/3 c. sour cream
1/4 tsp. dill weed

Preparation

Cut each tenderloin crosswise in 4 pieces.
Place each piece, cut side down, on a flat surface and flatten with mallet or cleaver to 1/2-inch thick.
In large skillet, cook mushrooms in butter over medium-high heat for 5 to 7 minutes.
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 minutes on each side.
Place all browned patties in pan; sprinkle with salt and pepper.
Add wine; cover tightly and cook slowly 12 to 15 minutes.
Remove patties to serving platter and keep warm.
Whisk sour cream and dill weed into wine in pan. Add mushrooms and cook slowly until heated through.
Do not boil. Serve sauce with pork.
Makes 4 to 6 servings.