Servings: 4

2 tablespoons butter 2 tablespoons butter
1 pound pork tenderloin, sliced 1" thick 1 pound pork tenderloin, sliced 1" thick
1/4 cup chicken stock ¼ cup chicken stock
2 cloves garlic, minced 2 cloves garlic, minced
1/4 cup sour cream ¼ cup sour cream
1/2 teaspoon white pepper ½ teaspoon white pepper

Heat the butter in a heavy skillet over medium-high heat until the foam subsides.
Add the pork medallions and saute about 5 minutes each side, until nicely browned.
Remove the pork from the skillet and keep warm.
Add the chicken stock and garlic to the skillet, making sure to scrape up any brown bits from the bottom of the pan.
Reduce the liquid for 2 to 3 minutes.
Remove the skillet from the heat and very slowly blend in the sour cream, 1 spoonful at a time.
Return the pork to the pan, along with any juices that have accumulated on the platter.
Cook the pork over medium-low head for 2 or 3 minutes.
Transfer the port to the platter, pour the sauce over, and sprinkle with pepper. Serve immediately

Per Serving (excluding unknown items): 222 Calories; 13g Fat (52.4% calories from fat); 25g Protein; 1g Carbohydrate; trace Dietary Fiber; 96mg Cholesterol; 257mg Sodium.  Per Serving (excluding unknown items): 222 Calories; 13g Fat (52.4% calories from fat); 25g Protein; 1g Carbohydrate; trace Dietary Fiber; 96mg Cholesterol; 257mg Sodium.