Pork Medallions with Mushroom-Dill Sauce

* 3/4 pound pork tenderloin, sliced into 4 pieces
* 2 tablespoons butter
* 6 ounces sliced mushrooms
* 1/3 cup chopped onion
* Salt and freshly ground pepper, to taste
* 1/4 cup dry white wine
* 1/2 cup beef broth, if canned, low salt
* 1/2 Tbsp corn starch (or flour)
* 1/4 cup sour cream
* 1 teaspoon chopped fresh dill, or 1/2 tsp dried

Flatten pork to about 1/2-inch thick with a meat mallet, if necessary.

In a large skillet over medium heat, melt 1 tablespoon of butter and
cook the mushrooms for 6 minutes. Transfer to a bowl with a slotted
spoon and set aside.

Over medium-high heat, melt the other tablespoon of butter in the same
skillet. Add the pork and cook 3 minutes on each side or until browned.

Set the pork aside and add the onion and cook 3 to 4 minutes, or until
softened but not browned. Then add the pork back in.

Sprinkle lightly with salt and pepper. Pour in the wine and half of
the broth. Cover; lower heat to medium-low and cook for 15 minutes or
until the meat is tender. Transfer pork to a serving dish and keep warm.

Stir corn startch into the skillet and blend with juices left.

Over medium heat, stir in the rest of the broth and cook, stirring, until
the sauce is smooth and thickened. Taste and adjust seasoning.

Stir in sour cream and dill; add mushrooms and heat through (do not boil).

Serve the sauce over the pork.

Serves 2 to 4

Nice with rice, use the rest of the can of broth as part of the liquid.