Email to Henny Penny      

Recipe Categories: HennyPenny's HOME PAGEAPPETIZERS BREAD CAKESandPIES DESSERTS MEATS PASTA

Pork Tenderloin in Sour Cream Sauce




Source of Recipe


Southern Food






Recipe Introduction


At first I had my reservations about listing this here. So we had this for dinner(supper) this evening. So now I can say, this is good and the ingredients are items I have on hand anyway.





List of Ingredients



• 2 Pork Tenderloins (1 1/2 to 2 pounds), sliced 1/2" thick
  
• 3/4 tsp dried sage (I used savory for a unique flavor)
  
• 1/2 tsp salt ( or no salt, Salt)
  
• dash pepper
  
• 2 TBLS vegetable oil
  
• 1 onion, sliced
  
• 1 beef bouillion cube or equivalent beef base( I popped in 2 from my saved beef juice in the ice tray)
  
• 1/4 cup boiling water
  
• 1 cup sour cream
  
• 1 TBLS all purpose flour
  
• Cooked noodles(I mixed 1 cup cooked rice and wheat spagetti cut in 1/2 pieces, and fried it together in the skillet w/alittle oil)
  






Instructions



1. Rub sliced meat with mixture of sage, salt and pepper. Since I usually start preparations for cooking earlier in the day, I put the meat and mixture in the fridge until needed)
   
2. In a deep skillet (with cover) or Dutch oven, brown meat lightly on both sides in hot oil.
   
3. Add onion and cook for 3-4 minutes longer, until onion is tender.
   
4. Drain off excess fat. I had this left after following this recipe, so I threw it away.??
   
5. Dissolve bouillon or base in the 1/4 cup boiling water, pour over meat.
   
6. Cover and simmer for 25-30 minutes, or until the meat is cooked.
   
7. Remove meat from pan.
   
8. Combine sour cream and flour in a small bowl.
   
9. Gradually add meat drippings to sour cream mixture, stirring constantly.
   
10. Return mixture to the skillet. Cook and stir just until boiling. Add water until sauce is the desired consistency.
    
11. Place pork on noodles and spoon sauce over all.
    






Final Comments


I thought there were too many steps at first. But after trying this out, it wasn't hard at all. I froze enough for another meal. I am not too sure at this point, how the sauce will do after being froze. If it curddles, I can go to #4 and #8 from above and make more quickly. What is that you say? THAT WAS EASY!