Pork Tenders With Sour Cream

• 2 pork tenders, as packaged (usually 1 1/4 to 1 1/2 lb. total)
• 1 Tbsp. butter-flavored margarine (i.e., I Can't Believe It's Not Butter)
• 1 Tbsp. olive oil
• 1 Tbsp. flour
• 1/2 c. dry white wine
• 1/2 c. low-fat sour cream
• 1 medium to large onion, chopped
• 3/4 tsp. salt
• 1/4 tsp. white pepper
• 1/2 tsp. dried tarragon

1. Rinse and dry the pork tenders; remove all fat and gristle from the outside.
2. Slice crosswise about 1/2 to 3/4-inch thick.
3. Heat oil and butter in a large frying pan and brown pork slices on both sides.
4. Add onions and cook until transparent.
5. Sprinkle with salt, pepper, tarragon and flour.
6. Stir in wine, cover and turn heat to low.
7. Cook until pork is done through (about 12 to 15 minutes). Stir in sour cream and simmer just long enough to heat sour cream. Serve over cooked noodles or rice.
8. Serves 6.

pork tenders, butter, olive oil, flour, white wine, lowfat sour cream, onion, salt, white pepper, tarragon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=346061 (may not work)