Sour Cream And Cranberry Pork

• 1 whole pork tenderloin
• 1/4 c. chopped parsley
• 2 cloves garlic, finely minced
• 4 Tbsp. butter, divided
• 1 Tbsp. flour
• 1/4 c. milk
• 1/2 c. sour cream
• 4 Tbsp. whole berry cranberry sauce

1. Slice the pork into about 2-inch thick slices.
2. Make an indentation in each slice.
3. Combine parsley and garlic and pack into the indentations.
4. Melt 2 tablespoons of the butter in a medium frying pan and saute the pork slices in the hot butter, first on the unstuffed side, and then turning onto the stuffed side.
5. When lightly browned, remove from the pan and set aside. Melt remaining butter in the same pan.
6. Add the flour and milk to make a smooth sauce.
7. Return the meat to the pan; cover and simmer 20 minutes, turning once.
8. Add sour cream and the cranberry sauce and heat through.
9. Serve over a platter of noodles.
10. Serves 4.

pork tenderloin, parsley, garlic, butter, flour, milk, sour cream, cranberry sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=857673 (may not work)