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    You are in: Home / Recipes / Pork Tenderloin W/ Sour Cream Shallot Dill Sauce Recipe
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    Pork Tenderloin W/ Sour Cream Shallot Dill Sauce

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Sandi (From CA)'s Note:

    The title pretty much covers it, except you might want to consider joining a gym after dinner.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place the tenderloin medallions between sheets of plastic wrap or wax paper with the cut surfaces facing up and down. Pound the medallions into cutlets about 1/4 to 1/8 of an inch thick. Cut small slits on the edges of the cutlets so they won't curl when cooked.
    2. 2
      Season the half-cup flour with salt and pepper. Combine the egg and milk. Season the breadcrumbs with paprika. Dredge the cutlets first in the flour, then the egg bath then the seasoned breadcrumbs.
    3. 3
      In a large skillet, cook 3 cutlets at a time in hot shortening, 2-3 minutes on each side. Remove the cutlets from the pan, set aside and keep warm.
    4. 4
      Drain excess grease from pan. Return to heat and add butter and shallots. Sauté for about a minute.
    5. 5
      Deglaze pan with white wine, scraping to loosen browned bits from the bottom of the pan. Once wine is almost completely evaporated, add chicken stock and return to a boil.
    6. 6
      In a small bowl, stir one tablespoon flour and the dill weed into the sour cream then stir the sour cream mixture into the broth.
    7. 7
      Stir and reduce over medium heat until thickened and bubbly.
    8. 8
      Serve the cutlets on a warm platter garnished with fresh dill. Pass the sauce separately.

    Ratings & Reviews:

    • on August 30, 2006

      55

      very excellent....neighbor and I take turns cooking dinner- they called and asked for more of this tonight, and the recipe...Easy cooking once you get everything in place...lyn

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pork Tenderloin W/ Sour Cream Shallot Dill Sauce

    Serving Size: 1 (214 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 680.4
     
    Calories from Fat 291
    42%
    Total Fat 32.4 g
    49%
    Saturated Fat 13.2 g
    66%
    Cholesterol 156.7 mg
    52%
    Sodium 674.1 mg
    28%
    Total Carbohydrate 56.5 g
    18%
    Dietary Fiber 3.1 g
    12%
    Sugars 3.8 g
    15%
    Protein 36.3 g
    72%

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