Yield: 1 servings
|7 ounces||Pork tenderloin|
|1 each||Egg -- lightly beaten|
|¼ cup||All-purpose flour|
|¼ cup||Butter or margarine|
|½ cup||Sliced mushrooms|
|½ medium||Onion -- thinly sliced|
|2 tablespoons||White wine -- optional|
|1½ cup||Prepared brown gravy|
|2 tablespoons||Sour cream|
Trim tenderloin, removing any visible fat. Cut in half lengthwise.
Pound each half to ¼-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. 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 Recipe By : Taste of Home