Skillet Pork Tenderloin Stroganoff
- 3 tablespoons vegetable oil
- 10 ounces white or cremini mushrooms, quartered
- 1 large pork tenderloin (about 1 pound), cut into 3/4-inch chunks
- Salt and pepper
- 1 onion, chopped fine
- 1 tablespoon all-purpose flour
- 1/4 cup white wine
- 1 cup low-sodium chicken broth
- 1 tablespoon ketchup
- 1/4 cup sour cream
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat until shimmering. Cook mushrooms until browned, 6-8 minutes. Transfer to bowl.
Pat pork dry with paper towels and season with salt and pepper. Add additional 1 tablespoon oil to empty skillet and set over medium-high heat until just smoking. Add pork and cook, stirring occasionally, until no longer pink, about 8 minutes. Transfer pork to bowl with mushrooms.
Add onion and remaining oil to empty skillet and cook until softened, about 3 minutes. Stir in flour and cook until golden, about 1 minute. Whisk in wine, broth and ketchup and simmer until slightly thickened, about 3 minutes.
Stir in mushroom-pork mixture and cook until heated through, about 1 minute. Let cool slightly, then whisk in sour cream. Season with salt and pepper. Serve.