Skillet Pork Tenderloin Stroganoff

1. 1

   Heat 1/2 tablespoon oil in large nonstick skillet over medium-high heat until hot.

2. 2

   Cook the mushrooms in the oil until browned, 6-8 minutes.

3. 3

   Transfer the mushrooms to a bowl and set them aside.

4. 4

   Pat the pork cubes dry with paper towels.

5. 5

   Combine the salt and pepper and sprinkle it over the pork, tossing to coat evenly.

6. 6

   Add 1 tablespoon oil to the skillet, heating just until the oil begins to smoke.

7. 7

   Add the pork to the skillet.

8. 8

   Cook, stirring occasionally, until the pork is no longer pink, about 5 minutes.

9. 9

   Transfer pork to bowl with the mushrooms.

10. 10

    Add the onion and the remaining 1/2 tablespoon of oil to the same skillet.

11. 11

    Cook the onions until softened, about 3 minutes.

12. 12

    Add the garlic, then cook and stir for 30 seconds.

13. 13

    Stir in the flour and cook until golden, about 1 minute.

14. 14

    Whisk in the wine, chicken broth and ketchup.

15. 15

    Simmer the mixture until slightly thickened, about 3 minutes.

16. 16

    Stir in the mushrooms and pork.

17. 17

    Cook until heated through, about 1 minute.

18. 18

    Let cool slightly, then whisk in the sour cream.

19. 19

    Season with salt and pepper to taste.

20. 20

    Serve over buttered noodles or rice.

21. 21

    4-6 servings.

22. 22

    Adapted from a recipe in Cooks Country magazine.

No additional tips available.