Pork Tenderloins in Sour Cream Sauce
Transform your weeknight dinner routine with this savory and satisfying recipe for Pork Tenderloins in Sour Cream Sauce. Juicy, seared pork medallions are smothered in a velvety sauce made with tangy sour cream, rich butter, and fragrant garlic, balanced by the sweetness of sautéed onions. A touch of paprika and fresh parsley elevate the dish with warmth and freshness, while the creamy sauce comes together effortlessly with a simple flour-thickened base. Ready in just 45 minutes and perfect for pairing with mashed potatoes, rice, or crusty bread, this comforting meal is an instant crowd-pleaser. Crafted with easy-to-find ingredients and straightforward techniques, this recipe is destined to become a favorite in your dinner rotation!
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Recipe Information
Ingredients
- 2 pieces (about 1 lb each) pork tenderloins
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 1 cup chicken or vegetable broth
- 1 cup sour cream
- 2 teaspoons all-purpose flour
- 2 tablespoons fresh parsley, chopped
Instructions
Trim any silver skin from the pork tenderloins and cut them into 1-inch-thick medallions.
In a small bowl, mix salt, black pepper, and paprika. Season both sides of the pork medallions with the spice mixture.
Heat a large skillet over medium-high heat. Add olive oil and 1 tablespoon of butter.
Once the butter has melted and is sizzling, add the pork medallions in a single layer. Cook for 3-4 minutes per side, or until golden brown and just cooked through. Remove the medallions from the skillet and set aside on a plate, tenting with foil to keep warm.
Reduce the heat to medium. Add the remaining tablespoon of butter to the skillet, followed by the chopped onion. Sauté the onion until softened and translucent, about 5 minutes.
Add the minced garlic and cook for another 30 seconds, stirring frequently to prevent burning.
Whisk in the chicken broth, scraping up any browned bits from the bottom of the skillet. Let the mixture simmer for 2-3 minutes.
In a small bowl, mix the sour cream and flour until smooth. Gradually stir the sour cream mixture into the skillet. Cook while stirring constantly to prevent lumps, until the sauce thickens, about 3-5 minutes.
Return the pork medallions to the skillet along with any juices that accumulated on the plate. Simmer in the sauce for 5 minutes to warm through.
Garnish with fresh parsley and serve warm. Pair with mashed potatoes, rice, or crusty bread to soak up the delicious sauce.
Nutrition Facts
Calories |
2312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.8 g | 168% | |
| Saturated Fat | 60.0 g | 300% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 839 mg | 280% | |
| Sodium | 3926 mg | 171% | |
| Total Carbohydrate | 35.0 g | 13% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 20.9 g | ||
| Protein | 248.1 g | 496% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 431 mg | 33% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 4211 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
