Pork Tenderloin With Sour Cream and Mushroom Sauce
This recipe delivers a succulent pork tenderloin pan-seared to perfection, then smothered in a rich, savory sour cream and mushroom sauce. Enhanced with green onions and white wine, it's a hearty yet quick dish, perfect for an elegant weeknight meal or special occasion. Garnish with fresh parsley for a vibrant finish.
Equipment
- 1 Large Skillet Preferably oven-safe if finishing pork in oven, or heavy-bottomed for even searing
- 1 Cutting Board
- 1 Chef's knife
- 1 Whisk For making the flour slurry and incorporating sour cream
- 1 Measuring Cups and Spoons
Ingredients
Main
- 1 1/2 pounds pork tenderloin
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 2 cups sliced mushrooms
- 1 bunch 6 to 8 green onions with about 2 to 3 inches of green sliced
- Salt and pepper to taste
- 1/3 cup dry white wine
- 1 cup chicken broth divided
- 1 tablespoon flour
- 1/2 cup sour cream
- 1 tablespoon chopped fresh parsley
Instructions
- Trim any silverskin from the pork tenderloin, then pat it dry and season generously with salt and pepper.
- Heat butter and olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering.
- Sear the pork tenderloin on all sides until deeply golden brown, about 2-3 minutes per side. Remove pork from the skillet and set aside.
- Add sliced mushrooms and green onions to the same skillet. Sauté until the mushrooms are tender and lightly browned, about 5-7 minutes.
- Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 1-2 minutes to reduce slightly.
- In a small bowl, whisk together the flour with 1/4 cup of the chicken broth to create a smooth slurry. Add the remaining 3/4 cup chicken broth to the skillet.
- Bring the sauce to a gentle simmer, then slowly whisk in the flour slurry. Cook, stirring constantly, until the sauce begins to thicken.
- Remove the skillet from the heat. Gradually whisk in the sour cream until the sauce is smooth and creamy. Do not boil the sauce after adding sour cream to prevent curdling.
- Return the seared pork tenderloin to the skillet, coating it thoroughly with the sauce. Heat gently for a few minutes until the pork is warmed through (internal temperature should reach 145-150°F).
- Slice the pork tenderloin into thick medallions and serve immediately, spooning the mushroom and sour cream sauce generously over each portion. Garnish with fresh chopped parsley.
Notes
Achieving a beautiful sear on the pork tenderloin is key for flavor and texture; ensure the pan is hot enough before adding the meat. Do not overcrowd the pan, and sear in batches if necessary. When adding the flour slurry, make sure your broth is cool to prevent lumps. For the sour cream, always remove the pan from direct heat and temper it by whisking in a small amount of the hot sauce first before incorporating it fully to prevent curdling. A good quality dry white wine will significantly enhance the sauce's depth. Finish with fresh parsley for a bright, aromatic lift.