2 pound pork tenderloin
1 chives chopped
2 garlic cloves or 1 teaspoon minced garlic
1 tablespoon garlic powder
1 onion, sliced
1 tablespoon onion powder
1 pound portobello mushrooms
1 cup chicken broth
1/2 cup flour
2 tablespoons flour
1 tablespoon paprika
Salt and pepper to taste
2 tablespoon olive oil
2 tablespoons butter
1/2 cup sour cream
Cut pork loin into thin medallions (circles). Add flour, paprika, garlic powder, and onion powder to a zip lock gallon bag. Put pork medallions into the bag and shake until coated. In a pan add olive oil and seer the pork medallions. Remove to a plate. Reduce heat and add 2 tablespoon of butter and light olive oil. Add sliced onion and mushroom to the pan. Cooked until onion is caramelized. Add garlic and cook one more minute. Add two tablespoons of flour and stir to in- corporate. Add chicken broth and wine. Stir and cook on low till it starts to thicken. Return pork medallions to the pot and stir to coat. Cover and cook on low till pork is done. I served over angel hair pasta because it is my favorite but you can do any pasta you like or rice. Top with chives and serve.
