Name: Skillet Pork Tenderloin Stroganoff
Total time: 30 min
Cuisine: Eastern European & GermanEurope
Ingredients: 3 tablespoons vegetable oil; 10 ounces white button mushrooms or cremini mushrooms, quartered; 1 pound pork tenderloin (1 tenderloin), cut into 3/4-inch chunks; 1 onion, chopped fine; 1 tablespoon all-purpose flour; 1/4 cup white wine; 1 cup low-sodium chicken broth; 1 tablespoon ketchup; 1/4 cup sour cream

Why This Recipe Works

The mushroom, wine, and sour cream trio that makes beef stroganoff so delicious also goes well with mild pork tenderloin.

Before You Begin

Serve over buttered egg noodles or steamed white rice.

Instructions

Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until shimmering. Cook mushrooms until browned, 6 to 8 minutes. Transfer to bowl.

Pat pork dry with paper towels and season with salt and pepper. Add additional 1 tablespoon oil to empty skillet and set over medium-high heat until just smoking. 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, about 3 minutes. 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 mushroom-pork mixture and cook until heated through, about 1 minute. Let cool slightly, then whisk in sour cream. Season with salt and pepper. Serve.