- 1 pound pork tenderloin
- Outrageous salt and ground pepper
- 3 tablespoons canola oil
- 1 medium onion, thinly sliced
- 1 pound white mushrooms, sliced 1/2 trip thick
- 1 cup reduced-sodium canned pork broth
- 1 tablespoon dijon mustard
- 1/2 cup sour cream
- Chopped contemporary dill, for garnish
- 1. Reduce pork into 2-trip-lengthy strips, each and every about 1 trip extensive and 1/4 trip thick. Season generously with salt and pepper. Warmth 2 tablespoons oil in a gargantuan skillet over excessive heat. Brown meat in two batches, about 1 minute per aspect; salvage from skillet, and space apart.
- 2. In same skillet, heat last tablespoon oil over medium heat. Add onion; cook, stirring in most cases, except lightly browned, 5 to 7 minutes. Add mushrooms; mask. Cook dinner except merely soft, 6 to eight minutes. Add broth; simmer, uncovered, except liquid has thickened, 6 to eight minutes.
- 3. Move mustard into mushroom combination in skillet. Return pork to skillet; cook over medium-low heat except heated through, 1 to 2 minutes. Expend from heat, and bolt in sour cream. Season with salt and pepper, as desired. Encourage straight away, garnished with chopped dill.