Pork Tenderloins in Sour Cream Sauce |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 2 |
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This recipe comes from my favorite cookbook: Cooking in the Nude. Although I haven't actually tried that, I have tried many of the recipes inside and they are all really different and really good. Ingredients:
2 -3 pork tenderloin chops, boned |
salt & pepper |
1/2 teaspoon marjoram |
2 tablespoons olive oil |
2 tablespoons butter |
1/2 onion, minced |
8 -10 mushrooms, sliced |
2 tablespoons flour |
1 cup sauternes wine or 1 cup dry white wine |
1 beef bouillon cube |
1/2 cup sauerkraut, undrained |
1 cup sour cream |
1/2 teaspoon marjoram |
Directions:
1. Preheat oven to 350.
2. Season tenderloins on both sides.
3. Heat oil in frying pan over high heat and brown tenderloins.
4. Remove to baking dish.
5. To same pan add butter, heat until sizzling.
6. Add onion and mushrooms and saute until tender.
7. Lower heat to medium and add flour, cook 2 minutes.
8. Add wine and beef bouillon cube, stirring until dissolved.
9. Add remaining ingredients, blending well.
10. Pour sauce over tenderloins and bake at 350 for 45 minutes to 1 hour.
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