Skillet Pork Tenderloin Stroganoff
Serves 4 to 6
3 tablespoons vegetable oil
10 ounces white or cremini mushrooms , quartered
1 large pork tenderloin (about 1 pound), cut into 3/4-inch chunks
Salt and pepper
1 onion , chopped fine
1 tablespoon all-purpose flour
1/4 cup white wine
1 cup low-sodium chicken broth THIS IS ABLSOLLUTELY DELICIOUS !!!!!!
1 tablespoon ketchup
1/4 cup sour cream
1. 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.
2. 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.
3. 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.
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