2 thin pork tenderloins, cut into medallions or little slices
2 garlic cloves, minced
1/4 lb. mushrooms
butter and olive oil
1 small container sour cream
butter in skillet with a small amount of olive oil to keep it from
burning. Brown the pork. Add onions and and garlic, and continue
cooking til onions are wilted. Cook the mushrooms in a separate pan at
the same time. When ready, mix together in the larger pan and add sour
cream. (You could also deglaze the skillet with a little vermouth.)
Keep warm and serve when ready over noodles or a relatively flat
pasta, like bowties.
This is the same recipe as for BEEF STROGONOFF but it feels a little lighter.