Quick and Easy (but they won’t know if you don’t tell them)

We love pork tenderloin at my house.  It’s cheap, easy to prepare and just about always comes out the way it’s supposed to.

Although my family was not complaining, I was getting a little tired of the mustard slathered version that was one of my go to meals of this past (never ending) winter. (Little Dijon mustard plus honey plus a little oil to bind, put it on the pork and bake for about 20 minutes at 400)

Just in time I found this version.  It’s supposed to only take 30 minutes of make, but I think the only people who can really go from start to finish in 30 minutes are people who have staff doing all the prep work for them.

I’m talking to you Rachel Ray.

Easy Skillet Pork Tenderloin Stroganoff Adapted from Cook’s Country

3 tablespoons olive oil

8 ounces white mushrooms, quartered

1 large pork tenderloin, cut into 3/4 inch chunks

1 onion, chopped fine

1 tablespoon all-purpose flour

1/4 cup white wine (always optional, just splash in a little extra broth)

1 cup low-sodium chicken broth

1 tablespoon ketchup

1/4 cup sour cream

1. Heat 1 tablespoon oil in large nonstick skillet over med/high heat.  Cook mushrooms til brown, 6-8 minutes.  Transfer to bowl
2. Pat pork dry with paper towels and season with salt and pepper.  Add additional 1 tablespoon oil to empty skillet and set over med/high heat until just smoking.  Add pork and cook, stirring occasionally, until no longer pink, about 5 minutes.  Transfer pork to bowl with mushrooms.
3. Add onion and remaining oil to empty skillet and cook until softened, about 3 minutes.  Stir in flour and cook about 1 minute.  Whisk in wine, broth,  and ketchup and simmer until slightly thickened, about 3 minutes.  Stir in mushroom-pork mixture and cook unti heated through, about a minute.  Let cool slightly, whisk in sour cream and serve.

I served mine over buttered wide egg noodles, but rice would work just as well.  Add a salad and you are done.

In just over 30 minutes.