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Skillet Pork Tenderloin Stroganoff

* 3 Tbsp vegetable oil
* 10 oz mushrooms, quartered
* 1 large pork tenderloin (about 1 lb), cut into 3/4-inch chunks
* salt and pepper
* 1 onion, chopped fine
* 1 Tbsp all-purpose flour
* 1/4 cup white wine
* 1 cup low-sodium chicken broth
* 1 Tbsp ketchup
* 1/4 cup sour cream

# Heat 1 Tbsp oil in large nonstick skillet over medium-high head until shimmering. Cook mushrooms until browned, 6-8 minutes. Transfer to bowl.
# Pat pork dry with paper towels and season with salt and pepper. Add additional 1 Tbsp oil to empty skillet and set over medium-high heat until just smoking. Add pork and cook, stirring occasionally, until no longer pink, about 5 minutes. Transfer pork to bowl with mushrooms.
# Add onion and remaining oil to empty skillet and cook until softened, about 3 minutes. Stir in flour and cook until golden, about 1 minutes. Whisk in the wine, broth, and ketchup, and simmer until slightly thickened, about 3 minutes. Stir in musroom-pork mixture and cook until heated through, about 1 minute. Let cool slightly, then whisk in sour cream. Season with salt and pepper. Serve over buttered egg noodles or steamed white rice.

Cook's Country, April/May 2010