Best Pork Tenderloin In Sour Cream Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PORK TENDERLOINS IN SOUR CREAM SAUCE



Pork Tenderloins in Sour Cream Sauce image

This recipe comes from my favorite cookbook: Cooking in the Nude. Although I haven't actually tried that, I have tried many of the recipes inside and they are all really different and really good.

Provided by MadzMom

Categories     One Dish Meal

Time 1h

Yield 2 serving(s)

Number Of Ingredients 13

2 -3 pork tenderloin chops, boned
salt & pepper
1/2 teaspoon marjoram
2 tablespoons olive oil
2 tablespoons butter
1/2 onion, minced
8 -10 mushrooms, sliced
2 tablespoons flour
1 cup Sauternes wine or 1 cup dry white wine
1 beef bouillon cube
1/2 cup sauerkraut, undrained
1 cup sour cream
1/2 teaspoon marjoram

Steps:

  • Preheat oven to 350.
  • Season tenderloins on both sides.
  • Heat oil in frying pan over high heat and brown tenderloins.
  • Remove to baking dish.
  • To same pan add butter, heat until sizzling.
  • Add onion and mushrooms and saute until tender.
  • Lower heat to medium and add flour, cook 2 minutes.
  • Add wine and beef bouillon cube, stirring until dissolved.
  • Add remaining ingredients, blending well.
  • Pour sauce over tenderloins and bake at 350 for 45 minutes to 1 hour.

PORK TENDERLOIN W/ SOUR CREAM SHALLOT DILL SAUCE



Pork Tenderloin W/ Sour Cream Shallot Dill Sauce image

Make and share this Pork Tenderloin W/ Sour Cream Shallot Dill Sauce recipe from Food.com.

Provided by Sandi From CA

Categories     Pork

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 lb pork tenderloin, trimmed of fat and silver skin and cut cross wise into 6 pieces
1/2 cup flour
salt and pepper
1 egg, beaten (for egg bath)
2 tablespoons milk
2 cups fresh breadcrumbs (I've used store-bought successfully)
1 teaspoon paprika
3 tablespoons shortening
2 tablespoons butter
1/4 cup dry white wine
3/4 cup chicken broth
1 tablespoon flour
2 shallots, peeled and chopped fine
1/4 cup chopped fresh dill (or 1 t. dried dill)
1/2 cup sour cream

Steps:

  • Place the tenderloin medallions between sheets of plastic wrap or wax paper with the cut surfaces facing up and down. Pound the medallions into cutlets about 1/4 to 1/8 of an inch thick. Cut small slits on the edges of the cutlets so they won't curl when cooked.
  • Season the half-cup flour with salt and pepper. Combine the egg and milk. Season the breadcrumbs with paprika. Dredge the cutlets first in the flour, then the egg bath then the seasoned breadcrumbs.
  • In a large skillet, cook 3 cutlets at a time in hot shortening, 2-3 minutes on each side. Remove the cutlets from the pan, set aside and keep warm.
  • Drain excess grease from pan. Return to heat and add butter and shallots. Sauté for about a minute.
  • Deglaze pan with white wine, scraping to loosen browned bits from the bottom of the pan. Once wine is almost completely evaporated, add chicken stock and return to a boil.
  • In a small bowl, stir one tablespoon flour and the dill weed into the sour cream then stir the sour cream mixture into the broth.
  • Stir and reduce over medium heat until thickened and bubbly.
  • Serve the cutlets on a warm platter garnished with fresh dill. Pass the sauce separately.

Nutrition Facts : Calories 680.4, Fat 32.4, SaturatedFat 13.2, Cholesterol 156.7, Sodium 674.1, Carbohydrate 56.5, Fiber 3.1, Sugar 3.9, Protein 36.4

CREAMY PORK WITH SOUR CREAM SAUCE



Creamy Pork with Sour Cream Sauce image

Breaded pork cube steaks served with a wonderful sour cream sauce. Serve over hot cooked rice or potatoes. I usually double the recipe for the sauce.

Provided by KELLYGOFF

Categories     Meat and Poultry Recipes     Pork

Time 1h30m

Yield 8

Number Of Ingredients 13

1 egg, lightly beaten
1 tablespoon water
½ teaspoon crushed dried rosemary
¼ teaspoon black pepper
1 pinch garlic powder
3 tablespoons vegetable oil
3 pounds pork cube steaks
1 cup seasoned bread crumbs
2 tablespoons butter
¾ pound fresh mushrooms, coarsley chopped
1 (10.5 ounce) can condensed cream of chicken soup
1 cup sour cream
½ cup chicken broth

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a shallow dish, stir together egg, water, rosemary, black pepper, and garlic powder.
  • Heat vegetable oil in a large skillet over medium heat. Dip pork steaks into egg mixture, and coat with bread crumbs; brown pork 5 minutes on each side. Remove, and place in a 9x13 inch baking dish.
  • In the same skillet, heat butter over medium heat. Stir in mushrooms, and cook until tender. Stir in soup, sour cream, and chicken broth. Warm through, then pour over pork, and cover dish with aluminum foil.
  • Bake in a preheated oven for 1 hour.

Nutrition Facts : Calories 685.1 calories, Carbohydrate 15.8 g, Cholesterol 163 mg, Fat 52.9 g, Fiber 1.2 g, Protein 35.7 g, SaturatedFat 19.8 g, Sodium 652.3 mg, Sugar 1.9 g

PORK TENDERLOIN WITH CREAMY DIJON SAUCE



Pork Tenderloin with Creamy Dijon Sauce image

This pork tenderloin cooks all day in the slow cooker with a creamy Dijon and sour cream sauce. It melts in your mouth. I serve it with mashed potatoes and roasted green beans.

Provided by cupcakes&wine

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 7h25m

Yield 8

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil, or more as needed
2 ½ pounds whole pork tenderloins
salt and black pepper to taste
¼ teaspoon garlic powder, or to taste
1 onion, chopped
1 (8 ounce) package sliced fresh mushrooms
¼ cup white wine
1 (10.75 ounce) can condensed cream of mushroom soup
2 tablespoons Dijon mustard
¼ cup sour cream

Steps:

  • Heat the olive oil in a large skillet over medium heat. Season pork tenderloins with salt, pepper, and garlic powder. Cook pork in the oil, turning until browned on all sides, 5 to 6 minutes. Remove from pan, and set aside. In the same skillet, cook onion and mushrooms until they brown lightly and begin to soften; 3-5 minutes.
  • Pour wine into slow cooker; stir in the onion and mushrooms. Place browned pork on top of the vegetables.
  • Combine mushroom soup, Dijon mustard, and sour cream in a bowl. Spread mixture over pork. Cover slow cooker; cook on Low until pork is tender and liquids have formed a sauce; 7 to 8 hours.

Nutrition Facts : Calories 208.7 calories, Carbohydrate 6.1 g, Cholesterol 64.5 mg, Fat 8.9 g, Fiber 0.5 g, Protein 23.8 g, SaturatedFat 2.9 g, Sodium 393.7 mg, Sugar 1.7 g

Related Topics