Combine sage, salt and pepper and rub the chops on both sides with the mixture. In a small saucepan, warm up water, sour cream, sugar and vinegar. Drain off excess fat. Remove pork and stir in sour cream. NYT Cooking is a subscription service of The New York Times. Sprinkle with salt and pepper. Spoon the sour cream sauce on top of the pork chops … Serve them with briefly cooked zucchini or summer squash "noodles.". Rub sliced meat with a mixture of sage, salt, and pepper. Cook about five minutes or until reduced by half. Return mixture to the skillet; cook and stir just until boiling. The quick and easy pork medallions are served with hot cooked noodles. Dissolve bouillon or base in the 1/4 cup boiling water; pour over meat. Heat enough oil in the skillet or skillets to lightly cover the bottom. This pork tenderloin is finished with a sour cream sauce. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Place pork in a greased baking dish; pour sauce over top. Add the onions and consomme. When it is quite hot, add pork slices. Add pork slices and coat well. Pork Tenderloin in Sour Cream Sauce Recipe. Cover and simmer for 10 to 15 minutes, or until it's cooked through. Remove meat from pan. Add heavy cream and stir. Cook over moderate heat about 2 minutes. Cover and cook for 1 hour in a 400 degree F oven. Add water until sauce is the desired consistency. Drain off excess fat. Spoon sauce over pork. Brown chops on both sides, lightly, in hot fat. Opt out or, slices boneless loin of pork, each slightly less than 1/2 inch thick, about 1 1/2 pounds, tablespoons corn, peanut or vegetable oil, cup thinly sliced, seeded, deveined sweet red pepper strips. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer. As the pieces are cooked, transfer them to a warm serving platter. Remove pork and stir in sour cream. Alternatively, serve the pork with roasted potatoes and steamed vegetables. Cover and cook over low heat about 20 minutes. 2 pork tenderloins (1 1/2 to 2 pounds, sliced 1/2-inch thick), 1 beef bouillon cube (or equivalent beef base). Cook over high heat until nicely browned on one side, about 45 seconds. Combine sour cream and flour in a small bowl. Cover and cook over low heat about 20 minutes. Get recipes, tips and NYT special offers delivered straight to your inbox. Do not overcook or the meat will toughen. Heat thoroughly. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. Use one or two skillets large enough to hold the slices in one layer. With this cookbook, you’re never more than a few steps away from a down home dinner. Pour off most of the fat from the skillet and add the onions and red pepper strips. Trim pork slices of all fat. In a blender process chicken broth, sour cream, both mustards and the cornstarch until mixture is smooth and not lumpy. Add the wine and broth and stir. Sprinkle with paprika and stir. Get it free when you sign up for our newsletter. ), Pork Tenderloin With Sour Cream and Mushroom Sauce, Crock Pot Pork Tenderloin With Apples Recipe, Pork Tenderloin Medallions With Mushroom Sauce, German Meat Fondue With Broth (Fleischfondue), Pork Tenderloin Medallions With Dijon Mushroom Sauce, Pork Tenderloin Medallions With Marsala Wine Sauce, Roast Pork Loin With Sweet Potatoes and Apples. The minimum safe temperature for pork is 145 F. Meanwhile, cook the noodles following package directions. Transfer the mixture to a saucepan and simmer over medium heat … Turn slices and cook on second side until nicely browned, about 2 minutes. 8. Subscribe now for full access. Place the pork tenderloin medallions atop the hot cooked noodles and spoon gravy over all. For the … Add heavy cream and stir. Gradually add meat drippings to sour cream mixture, stirring constantly. In a deep skillet or sauté pan (with cover) or Dutch oven, brown meat lightly on both sides in hot oil; add onion and cook for 3 to 4 minutes longer, until onion is tender. Ingredients 6 pork chops salt and pepper to taste garlic powder to taste ½ cup all-purpose flour 1 large onion, sliced 1/4 inch thick 2 cubes chicken bouillon 2 cups boiling water 2 tablespoons … Bring to a simmer, add sour cream and dill, season with salt and pepper and heat until thickened, about 3 minutes (do not boil, or sour cream will curdle). Add pork slices and coat well. Serve immediately.