2 pork tenderloins (1.5 to 2 lbs) sliced 1/2" thick
3/4 teaspoon dried sage, crushed
1/2 teaspoon salt
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
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Let's 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.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.