PORK TENDERLOIN POLISH STYLE

1 1/2 pounds pork tenderloin
1 cup dairy sour cream
1 1/2 tablespoons all-purpose flour
Salt and ground black pepper
2 tablespoons bacon drippings or cooking oil
1 medium onion, chopped
1 stalk celery, chopped
2 cups chicken broth
2 teaspoons dillweed
1 teaspoon vinegar
Buttered noodles or rice (for serving)

Remove sour cream from refrigerator before preparing pork so that it will be room temperature when used.

Cut pork into cubes or strips. Sprinkle pork with flour, salt, and pepper.

In large skillet, brown meat in bacon drippings over medium heat

Add onion and celery. Reduce heat and cook about 10 minutes more.

Add chicken broth, dillweed, and vinegar. Cover and simmer for 45 minutes.

Add sour cream and simmer over very low heat about 15 minutes more, but do not boil.

Serve with buttered noodles or rice.

Irene L Brewer, Milton, Massachusetts

Makes 5 servings
From: Recipelink.com
Source: The Winning Ways of Pork, Top 100 Pork Recipes from the James Beard/Woman's Day Creative Cookery Contest, National Pork Producers Council, Not dated