1-1/2# Pork Tenderloin
2 tbsp Corn Oil
2 tbsp Unsalted Butter
1 Onion, chopped
1 tbsp Paprika
2-1/2 tbsp all-purpose flour
1-1/4 cups Chicken Stock
4 tbsp Dry Sherry
8 oz button mushrooms, sliced
Salt & Pepper to taste
2/3 Cup Sour Cream

Cut the pork into rough cubes about an 1" or 1.5" or so. Heat the oil & the butter in a large pan over medium/high heat. Brown the pork in the oil/butter. I like to let it sit for a few minutes on each side, getting a nice crisp surface to the meat and leaving some good stuff on the pan. Once browned, place the meat on a plate.

Add the onions to the pan and soften them up over medium heat. Stir in the paprika & flour and mix with the onions and remaining oil/butter. Once combined, add the chicken stock and whisk constantly, disolving all the stuff on the bottom of the pan. Do this until it begins to boil.

Return the pork, add the sherry and the mushrooms. Season with salt and pepper to taste.Cover and simmer on low for 20 minutes or so. Once the meat is tender and done, stir in the sour cream and serve.

We like this over German spaetzle noodles!

This reciper was found in the book One Pot.