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