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Pork
Tenderloin in Sour Cream Sauce
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| 1
lb. (16 oz.) |
Lean
pork tenderloin cut into 12 pieces |
500g |
| 1
can |
beef
bouillon, low fat, low sodium
(10 oz. / 284 mL) Campbell's Healthy
Request
|
1 |
| 2
Tbsp. |
brown
sugar or brown sugar twin |
30
mL |
| 2
Tbsp. |
finely
chopped onion |
30
mL |
| 2
Tbsp. |
ketchup |
30
mL |
| 1
clove |
garlic, minced |
1 |
| 2
Tbsp. |
flour |
30
mL |
| ½
cup |
1% light sour cream |
125
mL |
|
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Pound pork pieces into thin medallions.
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Spray a teflon pan with cooking spray
and brown pork medallions.
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Add ½ can beef bouillon, brown
sugar, onion, ketchup & garlic. Cover.
Simmer 30-40 minutes or until tender.
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In small bowl, combine flour and ½
can bouillon. Stir well until well combined
and smooth. Add to cooking liquid, stirring
constantly. Cook until thickened, approximately
one minute. Stir in sour cream. Heat thoroughly.
(Do not boil!)
Serve sauce over pork tenderloin. Serve
with pasta or rice.
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Yields
4 servings
1
serving= 3 medallions + 1/4 cup/ 50 mL sauce
225 calories
Total
Fat- 2.9g per serving or 12% Fat
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