Pork Tenderloins With Dilled Mushroom Sauce – a delicious recipe with pork tenderloin, mushrooms, butter, cooking oil, salt, white wine. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Cut each tenderloin crosswise in 4 pieces.
2
Place each piece, cut side down, on a flat surface and flatten with mallet or cleaver to 1/2-inch thick.
3
In large skillet, cook mushrooms in butter over medium-high heat for 5 to 7 minutes.
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 minutes on each side.
6
Place all browned patties in pan; sprinkle with salt and pepper.
7
Add wine; cover tightly and cook slowly 12 to 15 minutes.
8
Remove patties to serving platter and keep warm.
9
Whisk sour cream and dill weed into wine in pan. Add mushrooms and cook slowly until heated through.
10
Do not boil. Serve sauce with pork.
346
kcal
Calories
26
g
Fat
6
g
Carbs
23
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 8 ingredients. The key ingredients include: 2 1/2 to 3 lb. pork tenderloin, 3 c. sliced mushrooms, 2 Tbsp. butter, 2 Tbsp. cooking oil, and more.
Yes, Pork Tenderloins With Dilled Mushroom Sauce 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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