Recipe from Festival Foods.
1 (1-pound) pork tenderloin, sliced into 1/2 inch medallions
Salt and pepper
1/2 cup flour
2 tbls olive oil
1 (8-ounce) package sliced button mushrooms
2 tbls butter
3 garlic cloves, minced
1/4 cup dry white wine
1 1/2 cups chicken stock
1/2 cup sour cream
2 tbls Dijon mustard
3 tbls chopped fresh flat-leaf parsley
Sprinkle pork with salt and pepper. Add 2 tablespoons olive oil to a large skillet. Dredge pork pieces in flour and fry in oil for a few minutes on each side. Don't overcrowd the pan. You may need to do this in batches. Remove pork to a plate and cover with foil to keep warm. Add butter to the skillet and cook mushrooms in butter for a few minutes. Add garlic and cook another 30 seconds. Season mushrooms with a little salt and pepper. Stir in wine and stock. Bring to a simmer. Turn down heat and stir in mustard and sour cream. If mixture is too thick add more stock. Add pork back to the skillet. Heat until warm. Sprinkle parsley on top. Serve over hot cooked noodles, rice, or mashed potatoes.
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