I believe Dad made this for us on a trip to Calgary and it was succulent and delicious.
- Type of Dish
- Diet type
- Cuisine
- recipe source
- Ingredients
pork tenderloin
4 tbsp butter
12 oz sliced mushrooms
1/2 cup onion
salt & pepper
1/2 cup wine
1 cup broth
1 tbsp flour
1/2 cup cream or sour cream
1 tsp dill
fresh herbs – sage leaves, rosemary or thyme (optional)
(this uses a shortcode which is kind of invisible in the divi view, don’t delete)
- Directions
Pound the tenderloin and remove any visible fat and the thin, opaque membrane along the sides of the pork.
Cook mushrooms in butter until soft (6-8 minutes), then remove mushrooms.
In the same pan, melt the rest of the butter. Cook pork 3-4 minutes until brown, then add onion and cook until soft and cooked through.
Pour in 1/2 of the broth and the wine, then cook 15 minutes until tender. Remove pork and slice.
Add flour and the rest of the broth and stir until thick. Add cream, dill and mushrooms and cook just until heated, then combine with pork.
- Notes