Cooking for Zo

I thought Zo said she wanted Pork Stroganoff but she actually wanted Pork Wellington, OOPS! We had been talking about Beef Wellington and how we should make it but a beef tenderloin was a bit pricey so we thought a pork tenderloin might work out. I some how got confused and bought everything for a Stroganoff Sauce and when I told Zo I was making Pork Stroganoff she said, "That just sounds gross!" In the end we both really enjoyed this recipe and I liked the sauce so much I have decided that it would work great with fish if I adjust it a little! Enjoy!

Ingredients:
1 1 lb pork tenderloin
4 oz baby Bella Mushrooms (diced)
1 cup yellow onion (chopped)
1/3 cup green onion
3 cloves garlic (minced)
1/3 cup fresh Italian Parsley (diced)
1 cup sour cream
1 tsp lemon juice
1 cup dry white wine
3/4 cup beef broth
2 tbsp flour
1 tbsp Dijon mustard
1/4 tsp smoked paprika
1/4 tsp sweet paprika
1/2 tsp Worcestershire sauce
2 tbsp sweet European butter
2 tbsp extra virgin olive oil

Cut pork into 1 inch medallions, place in a gallon ziploc bad and meat hammer down to 1/4 inch medallions. Season both sides with fresh crack pepper and kosher salt. Fry for 3-4 minutes per side until golden in large skillet over high heat in the butter and olive oil. Remove onto a plate, sit aside and keep warm.

Reduce heat to medium high and scrape pan with a wooden spatula. Add yellow onions, garlic and mushrooms. Cook for 5-7 minutes and then add wine and lemon juice. Whisk together beef broth and flour then add to skillet. Reduce heat to medium and let simmer till liquid is reduce to one half (about 10 min.)

Mix Dijon, green onions, Worcestershire sauce, parsley, paprika with sour cream in a medium bowl. Add pork back to skillet and stir in sour cream mixture cooking 2-4 minutes or until heated through.

Serve hot over egg noddles.