Ingredients
1/2 pound pork tenderloin1 egg, lightly beaten1/4 cup all-purpose flour1/4 cup butter1/2 cup sliced mushrooms1/2 medium onion, thinly sliced2 tablespoons white wine, optional1-1/2 cups prepared brown gravy2 tablespoons sour cream
Preparation
Trim tenderloin, removing any visible fat. Cut in half lengthwise. Pound each half to 1/4-in. thickness. Dip into egg; coat with flour and shake off excess. In a skillet over medium heat, fry tenderloin in butter until no pink remains. Remove and keep warm.
Add mushrooms and onion to skillet; cook until tender. Add wine if desired. Stir in the gravy and sour cream; mix well and heat through, but do not boil. Serve with the tenderloin.