PORK TENDERLOIN in Sour Cream Sauce
Ingredients
- 2 pork tenderloin 2 lbs, sliced 1/2-inch thick
- 3/4 tsp sage dried, crushed
- 1/2 tsp salt
- 1 dash black pepper
- 2 tbs vegetable oil
- 1 onion sliced
- 1 beef bouillon Cube or equivalent beef base
- 1/4 cup boiling water
- 1 cup sour cream
- 1 tbs all-purpose flour
- cooked noodles
Instructions
- Rub sliced meat with a mixture, of sage, salt, and pepper. In a deep skillet or sauté pan (with cover) or Dutch oven, brown meat lightly on both sides in hot oil; add onion and cook for 3 to 4 minutes longer, until onion is tender. Drain off excess fat.
- Dissolve bouillon or base in the 1/4 cup boiling water; pour over meat. Cover and simmer for 20 to 25 minutes, or until meat is done. Remove meat from pan.
- Combine sour cream and flour in a small bowl. Gradually add meat drippings to sour cream mixture, stirring constantly. Return mixture to the skillet; cook and stir just until boiling. Add water until sauce is the desired consistency.
- Place pork on noodles and spoon gravy over all. Serves 6.
Tried this recipe?Let us know how it was!