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Ingredients
- 2 pork tenderloins (about 1 1/4 to 1 1/2 lbs. ea.)
- 3 c. sliced mushrooms (8 ounce.)
- 2 tbsp. butter
- 2 tbsp. oil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 c. white wine
- 1/4 to 1/2 c. lowfat sour cream
- 1/4 teaspoon dill weed
Directions
- Cut each tenderloin crosswise into 4 pcs. Place each piece cut side down on a flat surface and flatten with veal mallet or possibly cleaver to 1/2-inch thick. Cook mushrooms in butter in large frying pan over medium-high heat 5 to 7 min. Remove with slotted spoon to small bowl; cover and reserve. Brown tenderloin patties in oil in same frying pan, 4 at a time, over medium-high heat 3 to 4 min on each side.
- Return browned patties to pan; sprinkle with salt and pepper. Add in wine; cover tightly and cook slowly 12 to 15 min. Remove patties to serving platter and keep hot. Whisk lowfat sour cream and dill weed into wine in pan. Add in mushrooms and cook slowly till heated through (don't boil). Serve sauce with pork. Serves 4-5.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 233g | |
| Recipe makes 4 servings | |
| Calories 317 | |
| Calories from Fat 173 | 55% |
| Total Fat 19.54g | 24% |
| Saturated Fat 7.48g | 30% |
| Trans Fat 0.2g | |
| Cholesterol 103mg | 34% |
| Sodium 270mg | 11% |
| Potassium 694mg | 20% |
| Total Carbs 3.18g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.83g | 1% |
| Protein 26.7g | 43% |
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