Sunday, March 24, 2013

Pork Tenderloin with Sour Cream Dill Pan Sauce

Here's a new sauce we dreamed up for pork tenderloin. Start by sauteing 8 oz. sliced mushrooms in 3T butter.  Set them aside.  Brown the tenderloin in in 3T olive oil in an oven proof saute pan.  Place the pan and the meat in a 400 degree oven for about 20 min, depending on the size of the tenderloin. The internal temperature should be between 140 and 150 degrees.  Remove the meat to a plate.  Add 1/3C white wine to the pan to deglaze and then add 1/2C sour cream, the sauted mushrooms and 1t dry dill.  Serve the sauce over the meat.  The redskin potatoes and green beans have been here many times before.



Post a Comment

<< Home