Pork Tenderloins With Dilled Mushroom Sauce

1. 1

   Cut each tenderloin crosswise in 4 pieces.

2. 2

   Place each piece, cut side down, on a flat surface and flatten with mallet or cleaver to 1/2-inch thick.

3. 3

   In large skillet, cook mushrooms in butter over medium-high heat for 5 to 7 minutes.

4. 4

   Remove with slotted spoon to small bowl; cover and reserve.

5. 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. 6

   Place all browned patties in pan; sprinkle with salt and pepper.

7. 7

   Add wine; cover tightly and cook slowly 12 to 15 minutes.

8. 8

   Remove patties to serving platter and keep warm.

9. 9

   Whisk sour cream and dill weed into wine in pan. Add mushrooms and cook slowly until heated through.

10. 10

    Do not boil. Serve sauce with pork.

* Per serving · 4 servings · Values may vary.