Pork Tenderloin in Sour Cream Sauce
Makes:
6 servings
Total Time:
45 min
Submitted by:
Category:
Dinner Entrees
Sub Category: Pork Entrees
what you need
- 2 pork tenderloins (1.5 to 2 lbs) sliced 1/2" thick
- 3/4 teaspoon dried sage, crushed
- 1/2 teaspoon salt
- Dash pepper
- 2 tablespoons vegetable oil
- 1 onion, sliced
- 2 beef bouillon cubes
- 1/2 cup boiling water
- 2 cups sour cream (light)
- 2 tablespoons all-purpose flour
- Cooked egg noodles
make it
Rub sliced meat with mixture of sage, salt and pepper. In a deep skillet (with cover) or Dutch oven, brown meat lightly on both sides in hot oil; add onion and cook for 3 to 4 minutes longer, until onion is tender.
Drain off excess fat (optional).
Dissolve bouillon in the in the boiling water and pour over meat. Cover and simmer for 25 to 30 min, or until meat is done. Remove meat from pan.
Combine sour cream and flour in a small bowl. Gradually add meat drippings to sour cream mixture, stirring constantly. Return mixture to the skillet; cook and stir just until boiling. Add water or milk until sauce is the desired consistency. Place pork on noodles and spoon gravy over all.
Notes
Makes a great dish!
The gravy mixture is doubled.
Can serve with crescent rolls or a side of peas.
