Stir mushroom soup, onion soup mix, and white wine together in a slow cooker; add pork tenderloin tips and stir to coat, making sure to separate the pieces of meat.
Cook on Low overnight to 8 hours.
br>Mix and pour over tenderloin tips.
Heat to boiling.
Season tips with salt and pepper and
Melt 2 tablespoons butter.
Blend in flour; gradually stir in bouillon.
Add bay leaf and cloves.
Heat, stirring constantly, to boiling.
Simmer 2 minutes; remove spices.
Brown meat in hot oil; season with salt and pepper.
Add green pepper; cook until tender. Cook mushrooms until tender in 2 tablespoons butter.
Add bouillon mixture, lemon juice and tenderloin strips.
Heat to boiling.
Trim with pimento strips if desired.
Serve over rice.
Slice tenderloin tips into very thin strips.
Reduce white wine and vinegar by boiling for several minutes.
Add to brown gravy. Add this sauce slowly to sour cream, stirring constantly, to prevent curdling.
Add butter (not melted).
Saute tenderloin strips in heavy skillet until light brown.
Strain all grease. Saute mushrooms in butter.
Add to beef.
Add sauce, salt and pepper.
Keep warm.
Serve over steamed rice, noodles or spaetzle. Serves 4.
Brown tenderloin tips.
Brown flour in butter or margarine. Add wine and vinegar to meat juices from browning meat.
Make a brown sauce using browned flour.
Put the tips in the sauce; add seasonings and mushrooms.
Remove from heat and add sour cream. Serve on noodles or toast points.
Simmer tenderloin tips (in enough water to cover) until done; add mushrooms.
Thicken broth with cornstarch or flour; color with Kitchen Bouquet.
Add onion, celery and pepper; simmer for 30 minutes, stirring occasionally.
Serve over rice, noodles or baked potatoes.
Prepare pork tenderloin first (recipe below).
While pork is
* Brown beef tips until no longer pink.
* In separate pan, heat olive oil and saute mushrooms and onions until soft (about 3-4 minutes).
* Add beef tips. Pour in beef broth.
* Simmer 5-6 minutes.
* Can add some corn starch to thickien the sauce if desired.
ell.
Place the pork tenderloin into the water, salt,
s the rest of the tenderloin. If you didn't wrap
he seasoning.
Season each tenderloin evenly with the remaining 4
00 degrees.
Cut pork tenderloin in half across and rub
Remove all fiber from the tenderloin and cut into 1-inch strips.
Place beef in preheated skillet (375\u00b0) and stir the meat until brown on all sides.
Add 1/2 cup wine, water, bouillon cubes, onion soup mix, and 1/2 can mushrooms.
Simmer the mixture until the meat is tender, about 45 minutes.
Just before serving, add 1/2 cup wine and 1/2 can mushrooms.
Serve beef tips over rice.
s not well insulated, this recipe may not work for you
sed this recipe the first time I ever cooked pork tenderloin and
ook the Pork.
Pork Tenderloin normally comes 2 / pkg., Separate
eft overs and use the recipe directions on your rice container
he meat flat.
Place tenderloin between 2 sheets of plastic
then add the tenderloin.
Marinate the tenderloin in the refrigerator for