Pork Tenderloin with Sour Cream and Mushroom Sauce

Ingredients:
1 1/2 pounds pork tenderloin
2 Tbsp butter
2 Tbsp olive oil
2 cups sliced mushrooms
1 bunch (6 to 8) green onions with 2 to 3 inches of green sliced
salt and pepper, to taste
1/3 cup dry white wine
1 cup chicken broth, divided
1 Tbsp flour
1/2 cup sour cream
1 Tbsp chopped fresh parsley

Directions:
Slice tenderloin into abut 8 pieces; flatten each medallion slightly with the heel of your hand.  In a large skillet over medium heat, melt 1 tbsp of butter with 1 tbsp of oil.  Cook mushrooms until tender, about 5 minutes, then add onion and cook for 1 minute longer.  Transfer the mushrooms and onions to a plate; set aside.  Pour off excess liquids from the pan.  Melt remaining butter with oil over medium heat.  Add pork tenderloin medallions and cook for about 3 minutes on each side, or until browned.  Sprinkle the pork lightly with salt and pepper.  Pour in wine and half of the chicken broth.  Reduce heat to low, and cook for 1 minutes.  Transfer the port to a serving dish and keep warm.  Stir flour into the remaining chicken broth until smooth.  With the skillet over medium heat, stir in the flour and broth mixture.  Cook, stirring, until the sauce is thickened.  Taste and add salt and pepper, as needed.  Stir in sour cream, parsley, and the cooked mushrooms and onions.  Heat through, but do not boil.  Serve sauce with the pork slices.  Serves 4.

Recipe from southern food.about.com.