Skillet Pork Tenderloin Stroganoff

Heat 1/2 tablespoon oil in large nonstick skillet over medium-high heat until hot. Cook the mushrooms in the oil until browned, 6-8 minutes. Transfer the mushrooms to a bowl and set them aside.

Pat the pork cubes dry with paper towels. Combine the salt and pepper and sprinkle it over the pork, tossing to coat evenly.

Add 1 tablespoon oil to the skillet, heating just until the oil begins to smoke. Add the pork to the skillet. Cook, stirring occasionally, until the pork is no longer pink, about 5 minutes. Transfer pork to bowl with the mushrooms.

Add the onion and the remaining 1/2 tablespoon of oil to the same skillet. Cook the onions until softened, about 3 minutes. Add the garlic, then cook and stir for 30 seconds.

Stir in the flour and cook until golden, about 1 minute. Whisk in the wine, chicken broth and ketchup. Simmer the mixture until slightly thickened, about 3 minutes.

Stir in the mushrooms and pork. Cook until heated through, about 1 minute. Let cool slightly, then whisk in the sour cream. Season with salt and pepper to taste.

Serve over buttered noodles or rice. 4-6 servings.

Adapted from a recipe in Cook’s Country magazine.