Pork Tenderloins

This recipe comes from my mother's kitchen drawer collection of clippings.  To update and lower the fat and sodium levels, replace the butter with olive oil,the dry soup mix with sodium free boullion dissoved in the hot water, and the sour cream with a reduced fat version.

Meat and potatoes in one pan !

Cut tenderloin crosswise, into 1/2 inch slices.  Melt butter in a skillet and quickly brown meat slices, reduce heat, cover and simmer for about 15 minutes.  Meanwhile, wash and slice potatoes into slices about the same thickness as the meat slices.  Add to skillet, stirring well.  Combine 2 cupsof the hot water with about half the package of the dry soup mix, reserving the remainder.  Add the water/soup mix to the skillet, stirring well.  Replace cover and simmer another 30 minutes, until potatoes are tender.  If water evaporates, add more, up to a whole cup,  a little at a time.Add the reserved soup mix, and the tablespoon of flour, to the sour cream.  Mix well and add to the skillet about 10 minutes before serving, heating thoroughly but do not boil.