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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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—Essen Haus, Bob and Gail Worm, Madison, Wisconsin Ingredients:
1/2 pound pork tenderloin |
1 egg, lightly beaten |
1/4 cup king arthur unbleached all-purpose flour |
1/4 cup butter |
1/2 cup sliced mushrooms |
1/2 medium onion, thinly sliced |
2 tablespoons white wine, optional |
1-1/2 cups prepared brown gravy |
2 tablespoons sour cream |
Directions:
1. Trim tenderloin, removing any visible fat. Cut in half lengthwise. Pound each half to 1/4-in. thickness. Dip into egg; coat with flour and shake off excess. In a skillet over medium heat, fry tenderloin in butter until no pink remains. Remove and keep warm.
2. Add mushrooms and onion to skillet; cook until tender. Add wine if desired. Stir in the gravy and sour cream; mix well and heat through, but do not boil. Serve with the tenderloin. Yield: 2 servings.
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