2 tablespoons canola oil
10 ounces white button mushrooms, quartered
1 large pork tenderloin (about 1 pound), cut into 3/4-inch chunks
Salt and pepper
1 yellow onion, finely diced
1 tablespoon all-purpose flour
1 1/4 cups low-sodium chicken broth
1 tablespoon ketchup
1/4 cup sour cream
Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add the mushrooms and cook until they are browned and most of the liquid has evaporated, 6-7 minutes. Transfer the mushrooms to a bowl.
Pat the pork dry with paper towels and season with salt and pepper. Add the other 1 tablespoon oil to the skillet and let it get hot over medium heat. Add the pork and cook, flipping occasionally, until it is no longer pink, about 5-6 minutes. Transfer the pork to the bowl with the mushrooms leaving as much oil behind in the skillet as possible.
Add the onion to the empty skillet and cook until softened, about 3 minutes. Stir in the flour and cook until it is golden, about 1 minute. Whisk in the chicken broth and ketchup and simmer until the mixture is slightly thickened, stirring occasionally, about 3 minutes. Stir in the mushrooms and pork and cook until all the ingredients are heated through, about 1 minute. Let the mixture cool slightly and then whisk in the sour cream. Serve over hot egg noodles or steamed rice.
Carrie's comments: The pork was really good! (I used canned). At least I thought so. (DAve doctored his. Lol) it was really runny though and I would rather it be more gravy-y. So I would up the flour to at least 2 tbs If not more. Oh and I didn't have mushrooms. I'm sure they'd be delish but it was peefectly good without.
http://placetobloom.blogspot.
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