Yield: 1 servings
Measure | Ingredient |
---|---|
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