This is a recipe we prepared many times – just for us both or when receiving guests for dinner and it’s always a success. It is a simple and quick one, yet we and whoever tasted it, loved it, every time.
This is one of the favorite ways to cook pork tenderloin – the meat remains succulent, the onions and sour crème sauce compliment it superbly and the rosemary baked potatoes are just the right side dish and finish to the whole combination.
You might be thinking about substituting the sauce with one less calories loaded, but let me remind you that pork tenderloin meat itself is so lean, that it’s nearly as low in saturated fat as the chicken breasts.
Here is the recipe:
Preparation and cooking time: 25-30 minutes
1 medium pork tenderloin
freshly ground black pepper
a pinch of sea salt
4 tbsp all-purpose flour
2 tbsp butter
1 tbsp canola or rice oil
For the sauce:
150ml white wine
2 small to medium onions
4 tbsp sour cream
freshly ground white pepper
With a sharp knife cut the cold tenderloin in disks around 2-2,5cm/1 inch thickness and don’t flatten them. Season with salt and pepper from both sides and leave them like this for at least an hour, so the meat can absorb the flavors. You also need it to be almost at room temperature, before cooking it.
In a large sauté pan heat the butter and oil over high heat. Meanwhile coat the medallions with a thin layer of flour and shake of the excess flour. When the oil is sizzling hot, add the pork medallions and brown for 4 minutes on each side, until the pork is cooked through. The main thing to remember when cooking pork tenderloins is not to overcook it, since this will cause the meat to dry out. Remove pork to a warm dish and cover to keep warm.
Reduce heat to medium and in the same skillet add finely chopped onions and cook for 2-3 minutes. When soft, but not yet browned, deglaze with the white wine. Cook for 3-4 more minutes, until the sauce is reduced almost in half, stirring from time to time. At the end add the sour cream and give the mixture a nice stir.
To serve drizzle a generous tablespoon of the sauce on the serving plate and arrange 3-4 pork medallions over it. Serve hot.