Pork Tenderloin in Creamy Mushroom Sauce
- 1-2 Tbsp Extra-Virgin Olive Oil.
- 1 or 2 Pork Tenderloins, (About 675g | 1.5lb Total).
- Generous Sprinkle Salt and Pepper.
- 1 Small Onion, Finely Sliced.
- 2 Cloves Garlic, Minced.
- 12 Ounces Mushrooms, Thinly Sliced.
- 1 Cup Chicken Broth.
- 1 Tsp Herbs De Provence.
- 1/2 Tsp Salt, I Use Himalayan Salt.
- 1/2 Tsp Ground Black Pepper.
- 1/2 Cup Dry White Wine, (or More Chicken Stock).
- 1/2 Cup Sour Cream, (or Plain Yogurt).
- 1 Tbsp Corn Starch.
- 1/4 Cup Chopped Fresh Parsley.
Cut The Pork Tenderloin(s) Into 2″ Thick Medallions and Then Flatten Each Medallion Slightly with The Palm of Your Hand; Season Both Sides with Salt and Pepper.
Heat a Few Tablespoons of Olive Oil in A Sauté Pan Set Over Medium Heat; When The Pan is Hot Enough, Add The Pork Medallions, 5 or 6 at A Time, and Cook Them 2 to 3 Minutes Per Side, Until Golden Brown. Remove to A Plate and Repeat with The Remaining Meat; Reserve.
Return The Pan to The Heat Source and To It, Add The Sliced Onion, Garlic and Mushrooms and Cook, Stirring Often, Until The Vegetables are Tender and Fragrant, About 5 Minutes.
Add The Chicken Stock, Salt, Pepper and Herbs De Provence, Stir Well and Bring to A Simmer.
Meanwhile, Combine The White Wine, Sour Cream and Cornstarch Together in A Small Measuring Cup and Whisk Until Well Combined; Add That to The Pan and Stir Well.
Return The Medallions, Along With Their Cooking Juices, Back Into The Pan; Stir Well and Simmer for About A Minute Until The Sauce Thickens, Then Kill The Heat.
Kill The Heat and Allow The Meat to Sit in The Sauce for A Few Minutes, Then Stir in The Chopped Parsley and