2 thin pork tenderloins, cut into medallions or little slices
1 onion
2 garlic cloves, minced
1/4 lb. mushrooms
butter and olive oil
1 small container sour cream

Melt 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.