I believe Dad made this for us on a trip to Calgary and it was succulent and delicious.
pork tenderloin
4 tbsp butter
12 oz sliced mushrooms
½ cup onion
salt & pepper
½ cup wine
1 cup broth
1 tbsp flour
½ cup cream or sour cream
1 tsp dill
fresh herbs - sage leaves, rosemary or thyme (optional)
1
Pound the tenderloin and remove any visible fat and the thin, opaque membrane along the sides of the pork.
2
Cook mushrooms in butter until soft (6-8 minutes), then remove mushrooms.
3
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.
4
Pour in 1/2 of the broth and the wine, then cook 15 minutes until tender. Remove pork and slice.
5
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.
Categorymeat & fish
Ingredients
pork tenderloin
4 tbsp butter
12 oz sliced mushrooms
½ cup onion
salt & pepper
½ cup wine
1 cup broth
1 tbsp flour
½ cup cream or sour cream
1 tsp dill
fresh herbs - sage leaves, rosemary or thyme (optional)