Step 1

Slice Pork tenderloin into several medallions, about 1-inch thick.

Step 2

On a large plate or use a zip lock bag (easier to toss out) mix flour, garlic powder, onion powder, paprika, and salt/pepper.

Step 3

Dredge Pork medallions in seasoned flour and sear them in light olive oil on Medium-High heat until golden brown. Set aside to a warm place.

Step 4

Reduce heat to medium, add a tablespoon of butter and light olive oil.

Step 5

Add sliced onion and mushrooms to the pan.

Step 6

Sauté until mushrooms are browned and onions caramelized.

Step 7

Add garlic and cook for a minute.

Step 8

Add 2 tablespoons of flour or corn starch and mix well.

Step 9

Add Marsala or white wine and chicken broth, ­ scraping up all the bits in the bottom of the pan.

Step 10

Stir in 1/2 cup sour cream (you can also use 1/2 cup Half/Half or Cream Cheese).

Step 11

Return cooked pork to the pan and simmer for 1 – 2 minutes until the sauce thickens into a gravy consistency (it will thicken more as you serve).

Step 12

Adjust salt and pepper, to taste.

Step 13

Cook your favorite pasta according to directions on a package. Add to the pan and mix with creamy mushroom sauce.

Step 14

Garnish with chives, thyme, dill, or fresh parsley.

Step 15

Serve and Enjoy!