2 pork tenderloins (about 1 1/4 to 1 1/2 lbs. ea.)
3 c. sliced mushrooms (8 oz.)
2 tbsp. butter
2 tbsp. oil
1/4 tsp. salt
1/8 tsp. pepper
1/2 c. white wine
1/4 to 1/2 c. sour cream
1/4 tsp. dill weed

Cut each tenderloin crosswise into 4 pieces. Place each piece cut side down on a flat surface and flatten with veal mallet or cleaver to 1/2-inch thick. Cook mushrooms in butter in large frying pan over medium-high heat 5 to 7 minutes. Remove with slotted spoon to small bowl; cover and reserve. Brown tenderloin patties in oil in same frying pan, 4 at a time, over medium-high heat 3 to 4 minutes on each side.

Return browned patties to pan; sprinkle with salt and pepper. Add wine; cover tightly and cook slowly 12 to 15 minutes. Remove patties to serving platter and keep warm. Whisk sour cream and dill weed into wine in pan. Add mushrooms and cook slowly until heated through (do not boil). Serve sauce with pork. Serves 4-5.