On Mar 5, 6:41*am, aem > wrote:
> Due to a combination of unexpected factors I ended up with a leftover
> pork tenderloin, a little more than a pound. *I sauteed a bunch of
> mushrooms, maybe 8 oz., in a generous dollop of butter, squeezing the
> juice of a lime over them as they cooked. *Then I sliced the
> tenderloin thinly and added that to the mushrooms. *Stirred in sour
> cream until all heated through and served it over rice. *It was
> lacking something, or maybe several somethings, but I excused myself
> because I was tired. *Looking back, I think I had the beginnings of
> something that could have been pretty good if I figured out what to
> add. *Onion? *Worcestershire? *Tomato paste? *Sherry? *Parsley in some
> way other than a garnish sprinkle? *What would you have done? * *-aem

Started with sautéed onions and crushed garlic, added in the mushrooms
when the onions caramelized, added in the pork like you, a dash of
Worcestershire sauce, some tomato paste, and then some crème fraiche
(the daughter units can all taste sour cream when I sneak it into a
dish.) There really is a difference when you don't add the onions and
garlic, Worcestershire sauce and tomato paste. Thanks for the idea;
I've got a tenderloin sitting in the fridge that I was going to bake
in a salt cover; think your dish sounds easier and more fulfilling.

The Ranger