PREP TIME

10 mins

COOK TIME

15 mins

MEAL TYPE

Main Dish

What you’ll need

1 Prairie Fresh® pork tenderloin

2 teaspoons Kosher salt
1 teaspoon ground black pepper
2 tablespoons vegetable oil
8 oz. (1 package) sliced mushrooms
1 yellow onion, sliced
1 can cream of mushroom soup (10 oz.)
1/2 cup half and half
3/4 cup chicken broth
2 tablespoons unsalted butter
1 tablespoon dried parsley
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1 cup sour cream

4 cups cooked egg noodles
4 tablespoons unsalted butter

How to prepare

Clean the silver skin off the pork tenderloin then cut it into 1/4 inch thick strips. Warm a large cast iron skillet or heavy bottomed saute pan over medium high heat with 2 tablespoons of vegetable oil. Mix together with the Kosher salt and pepper. Reserve 1/2 teaspoon of the salt and pepper mix and use the remaining to season the pork tenderloin strips. Once the oil begins to slightly smoke, gently place the seasoned pork tenderloin strips into the pan and allow to brown for 1 minute per side. Once the pork tenderloin strips are browned, remove from the pan and transfer to a dish and set aside.

While the pan is still hot over medium heat, add in unsalted butter and the sliced onion. Cook until soft and translucent (about 3 minutes). Once the onions are soft, add the mushrooms and season with the remaining 1/2 teaspoon of salt and pepper mix and cook until soft (about 2 minutes). Once the mushrooms are soft, stir in the garlic powder and dry thyme, then turn the pan down to medium-low and deglaze with the chicken stock to get all the brown bits off the bottom of the pan. Once the pan has been deglazed, add in the cream of mushroom soup and half and half. Whisk to combine and bring to a simmer. When the pan begins to simmer, whisk in the sour cream then return the browned pork tenderloin strips to the pan. Simmer the pork in the mushroom cream sauce for 2 minutes or until warmed through. Toss in the cooked buttered egg noodles and stir to combine. Garnish with dry parsley and serve.

SOURCE: Chef Matt Abdoo

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