You get a rich, creamy sauce boosted by the bite of Dijon mustard and piquant capers —both of which complement the pork beautifully. Cider Braised Pork Chop with Sauerkraut and Apples. Drain and set aside. This is better. This is adapted slightly from an old New York Times Menu cookbook recipe. There’s very little fussing. Pork tenderloin with creamy white wine sauce is a restaurant quality meal that is easily made at home. And, it’s done in about twenty minutes or so. Pork tenderloin is fancy enough for guests, but easy and fast enough for an ordinary Tuesday. Heat a large skillet over medium heat. Add pork tenderloin to the pan. SERVES: 2. The only thing you have to cut up is a few mushrooms (and then slice the pork at the end). ADD YOUR PHOTO. Your email address will not be published. Add wine and beef bouillon cube, stirring until dissolved. If you buy something through a link, I will earn a commission. Think of it as the filet mignon of pork. 2 -3 . Let cook for a minute, then add the beef stock, mustard, capers, and water. Stir the sour cream mixture into the stroganoff. solid #f37226;color:#f37226}#zrdn-recipe-container ol.zrdn-solid li:before, Lower heat to medium and add flour, cook 2 minutes. Serve the stroganoff over egg noodles and enjoy! The recipe in the book called for pork chops (which you can also use if you like). Sure most people see ham steak and think pineapple. Calories: 392 kcal. Remove from heat and let the pan rest for five minutes. READY IN: 1hr. Stir in flour. Although the names are very similar, the cuts of meat are actually quite different. This recipe comes from my favorite cookbook: Cooking in the Nude. writes Theresa Cross. Repeat until the sour cream is very warm to the touch. The loin roast is closer to a pork version of roast beef. https://www.yummly.com/recipes/pork-tenderloin-with-cream-cheese-sauce Pair it with some roasted vegetables and you have a complete meal that feels like a night out. Now that we’ve cleared that up, on to the recipe. Use pork chops instead of the tenderloin (get the boneless center cut), Make it a bit lighter with Greek yogurt instead of sour cream, Add a splash of white wine or Marsala (sweet) wine to the sauce, Toss in some scallions or some shallots or onions (skip the capers if you do). Taste and add more salt and pepper if necessary. Required fields are marked *, /*
/*]]>*/, Single Serving Chef ● Delicious food for one person. And it’s quick too. Stir in the sour cream and heat for a minute on low to warm the sauce. To same pan add butter, heat until sizzling. If you do that, cook them 2-4 minutes per side, depending on how thick they are. (adsbygoogle=window.adsbygoogle||[]).push({}); #zrdn-recipe-container{background-color:rgba(0,0,0,0)}#zrdn-recipe-container{border-color:#000}#zrdn-recipe-container, #zrdn-recipe-container h2, #zrdn-recipe-container h3, #zrdn-recipe-container The tenderloin is long and skinny and weighs about a pound each. 18.1 g The original recipe called for a much longer cooking time, but the chops then were much fattier. This recipe comes from my favorite cookbook: Cooking in the Nude. Make sure to get the pork tenderloin, not a pork loin roast. The tangy sour kraut is a perfect foil for the sweet cider and apples. Done in about 20 minutes.