Ingredients for Pork Tenderloins In Sour Cream Sauce
- Pork Tenderloin Chops
- Salt & Pepper
- Marjoram
- Olive Oil
- 1 tablespoon butter
- 1 medium onion, chopped
- 8 ounces sliced cremini mushrooms
- 2 tablespoons all-purpose flour
- Sauternes Wine
- 1 beef bouillon cube
- Sauerkraut
- Sour Cream
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How to Make Pork Tenderloins In Sour Cream Sauce
- Preheat oven to 350°F (175°C).
- Season two 1-pound pork tenderloins generously with salt and pepper.
- Heat 1 tablespoon of olive oil in an oven-safe skillet over high heat. Brown the pork tenderloins on all sides for 2-3 minutes per side.
- Remove the tenderloins from the skillet and set aside.
- Add 1 tablespoon of butter to the same skillet. Once melted and sizzling, add 1 medium onion, chopped, and 8 ounces of sliced cremini mushrooms. Saute until tender, about 5-7 minutes.
- Reduce heat to medium. Stir in 2 tablespoons of all-purpose flour and cook for 2 minutes, stirring constantly.
- Gradually whisk in 1 cup of dry white wine and 1 cup of chicken broth, ensuring no lumps form. Stir in 1 beef bouillon cube until dissolved.
- Reduce heat to low. Stir in 1 cup of sour cream, 1 teaspoon of Dijon mustard, and 1/2 teaspoon of dried thyme. Simmer gently for 5 minutes, allowing the sauce to thicken slightly.
- Return the pork tenderloins to the skillet. Pour the sauce evenly over the tenderloins.
- Transfer the skillet to the preheated oven and bake for 45-60 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
- Let the pork rest for 10 minutes before slicing and serving. Garnish with fresh parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
14g
Fat
121g
Carbs
6g
