Pork Tenderloin in Sour Cream Sauce - Kraft Recipes Top
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Pork Tenderloin in Sour Cream Sauce

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  • 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.


Makes a great dish! The gravy mixture is doubled. Can serve with crescent rolls or a side of peas.

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