Pork Tenderloin With Dilled Mushroom Sauce Recipe – a delicious recipe with pork, mushrooms, butter, oil, salt, pepper. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Cut each tenderloin crosswise into 4 pcs.
2
Place each piece cut side down on a flat surface and flatten with veal mallet or possibly cleaver to 1/2-inch thick.
3
Cook mushrooms in butter in large frying pan over medium-high heat 5 to 7 min.
4
Remove with slotted spoon to small bowl; cover and reserve.
5
Brown tenderloin patties in oil in same frying pan, 4 at a time, over medium-high heat 3 to 4 min on each side.
6
Return browned patties to pan; sprinkle with salt and pepper.
7
Add in wine; cover tightly and cook slowly 12 to 15 min.
8
Remove patties to serving platter and keep hot.
9
Whisk lowfat sour cream and dill weed into wine in pan.
10
Add in mushrooms and cook slowly till heated through (don't boil).
11
Serve sauce with pork.
289
kcal
Calories
21
g
Fat
6
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 pork tenderloins (about 1 1/4 to 1 1/2 lbs. ea.), 3 c. sliced mushrooms (8 ounce.), 2 tbsp. butter, 2 tbsp. oil, and more.
Yes, Pork Tenderloin With Dilled Mushroom Sauce Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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