2-1 1/2 lb. pork tenderloins
2 T. vegetable oil
1 medium onion, minced
1 8 oz. pkg fresh button mushrooms, sliced
2-3 T. chili powder
1/2 - 1 t. salt, optional
1/2- 1 Cup water
1/2 cup sour cream
Heat the oil in a large pan with a lid. Brown the pork on all sides over medium heat; this should take roughly 10 minutes. Remove the pork to a plate. Add the onions and mushrooms to the hot pan. Cook until brown, about 5 minutes, stirring often. Season the browned pork heavily on all sides with chili powder and salt. Place the pork back in the pan and cook about 2 minutes, turning once, to brown the seasoning a bit. The red seasoning can turn black pretty quickly so watch carefully. Pour 1/2 c. water into the pan, pouring between the pork pieces, not over them. Cover and cook on medium-low at a rapid simmer for 30-40 minutes, until pork is done. Some thicker tenderloins can take up to an hour--use a meat thermometer. The water should not boil away, but if it does, add the remaining half cup of water so you have enough liquid for the delicious sauce.
Remove the pork from the pan; turn off the heat. Let the pan cool for about 5 minutes while the pork rests, then stir to bring up the nice browned bits form the pan and whisk in the sour cream. Slice the pork and serve with the sauce on the side. The sauce is also delicious mixed with rice as the side dish. Mix 2 T, with a 1/2-cup serving of cooked rice, making sure you get a few mushrooms into each serving.
2 T. vegetable oil
1 medium onion, minced
1 8 oz. pkg fresh button mushrooms, sliced
2-3 T. chili powder
1/2 - 1 t. salt, optional
1/2- 1 Cup water
1/2 cup sour cream
Heat the oil in a large pan with a lid. Brown the pork on all sides over medium heat; this should take roughly 10 minutes. Remove the pork to a plate. Add the onions and mushrooms to the hot pan. Cook until brown, about 5 minutes, stirring often. Season the browned pork heavily on all sides with chili powder and salt. Place the pork back in the pan and cook about 2 minutes, turning once, to brown the seasoning a bit. The red seasoning can turn black pretty quickly so watch carefully. Pour 1/2 c. water into the pan, pouring between the pork pieces, not over them. Cover and cook on medium-low at a rapid simmer for 30-40 minutes, until pork is done. Some thicker tenderloins can take up to an hour--use a meat thermometer. The water should not boil away, but if it does, add the remaining half cup of water so you have enough liquid for the delicious sauce.
Remove the pork from the pan; turn off the heat. Let the pan cool for about 5 minutes while the pork rests, then stir to bring up the nice browned bits form the pan and whisk in the sour cream. Slice the pork and serve with the sauce on the side. The sauce is also delicious mixed with rice as the side dish. Mix 2 T, with a 1/2-cup serving of cooked rice, making sure you get a few mushrooms into each serving.
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