Skillet Pork Tenderloin Stroganoff

• 2 Tablespoons Vegetable Oil, Divided
• 10 ounces, weight White Button Mushrooms, Quartered
• 1 pound Pork Tenderloin, Cut Into 3/4" Pieces
• 1/2 teaspoons Salt
• 1/4 teaspoons Black Pepper
• 1 whole Medium Onion, Finely Chopped
• 2 cloves Garlic, Finely Minced
• 1 Tablespoon All-purpose Flour
• 1/4 cups White Wine
• 1 cup Low Sodium Chicken Broth
• 1 Tablespoon Ketchup
• 1/4 cups Regular Or Reduced Fat Sour Cream
• Hot Buttered Noodles Or Rice, To Serve

1. Heat 1/2 tablespoon oil in large nonstick skillet over medium-high heat until hot.
2. Cook the mushrooms in the oil until browned, 6-8 minutes.
3. Transfer the mushrooms to a bowl and set them aside.
4. Pat the pork cubes dry with paper towels.
5. Combine the salt and pepper and sprinkle it over the pork, tossing to coat evenly.
6. Add 1 tablespoon oil to the skillet, heating just until the oil begins to smoke.
7. Add the pork to the skillet.
8. Cook, stirring occasionally, until the pork is no longer pink, about 5 minutes.
9. Transfer pork to bowl with the mushrooms.
10. Add the onion and the remaining 1/2 tablespoon of oil to the same skillet.
11. Cook the onions until softened, about 3 minutes.
12. Add the garlic, then cook and stir for 30 seconds.
13. Stir in the flour and cook until golden, about 1 minute.
14. Whisk in the wine, chicken broth and ketchup.
15. Simmer the mixture until slightly thickened, about 3 minutes.
16. Stir in the mushrooms and pork.
17. Cook until heated through, about 1 minute.
18. Let cool slightly, then whisk in the sour cream.
19. Season with salt and pepper to taste.
20. Serve over buttered noodles or rice.
21. 4-6 servings.
22. Adapted from a recipe in Cooks Country magazine.

vegetable oil, weight white button mushrooms, tenderloin, salt, black pepper, onion, garlic, allpurpose, white wine, chicken broth, ketchup, regular, noodles

Taken from tastykitchen.com/recipes/main-courses/skillet-pork-tenderloin-stroganoff/ (may not work)