Schweinsfilet - Recipie

his is a dish I used to love at The Berghoff before they closed and reopened. I recreated it at home, and it's pretty close to what they cooked there. Serve it as they used to at The Berghoff, with mashed potatoes and creamed spinach.

1 pork tenderloin, about a 1½ pounds
¼ cup minced onion
3 large mushroom caps, sliced
1 vegetable bouillon cube dissolved in ½ cup hot water (or use ½ cup chicken broth)
2 Tbsp butter
1 Tbsp oil
¼ cup sour cream
Flour, salt, pepper

Slice the tenderloin into ½" slices, and dredge the slices in flour seasoned to your taste with salt and pepper.

Heat the butter and oil in a large skillet over medium high heat and saute the onions until they are transparent.

Add the dredged pork slices to the pan and brown them on both sides. When you turn them over to brown on the second side, and the mushrooms to the pan.

Add the dissolved bouillon cube or broth and raise the heat to high, scraping the bottom on the pan to loosen anything that's stuck.

Cover the pan, turn the heat down to low, and let cook 15 minutes.

Uncover, add the sour cream, stir to combine, heat until the sauce is at the desired temperature and serve at once.