LYNNE TOLLEY / MISS MARY BOBO'S BOARDING HOUSE
SKILLET PORK TENDERLOIN STROGANOFF
3 T vegetable oil
10 oz white mushrooms, quartered
1 lb pork tenderloin, cut into 3/4” chunks
Salt/pepper
1 onion, chopped fine
1 T flour
1/4 c white wine
1 c low-sodium chicken broth
1 T ketchup
1/4 c sour cream
Heat 1 T oil in large nonstick skillet over medium high heat until hot. Cook mushrooms until browned, 6 to 8 minutes. Transfer to bowl. Pat pork dry with paper towels and season with salt & pepper. Add additional 1 T oil to empty skillet and heat. Add pork and cook, stirring occasionally, until no longer pink, about 5 minutes. Transfer pork to bowl with mushrooms. Add onion and remaining oil to empty skillet and cook until softened. Stir in flour and cook until golden, about 1 minute. Whisk in wine, broth, and ketchup and simmer until slightly thickened, about 3 minutes. Stir in mushrooms and pork and cook until heated through, about 1 minutes. Let cool slightly, then whisk in sour cream. Season with salt & pepper.
Serve over buttered egg noodles or steamed rice. Serves 4 to 6.
