6 pork tenderloins, flattened and cut in half
2 tbsp. flour
Salt and white pepper to taste
4 tbsp. butter
1 onion, thinly sliced
1 lb. mushrooms, sliced
1/4 c. brandy
1 c. sour cream or yogurt

Dust pork with flour and season with salt and pepper. Brown in butter 3 minutes each side over medium heat. Set aside. Saute onions. Add more butter and saute mushrooms 5 to 6 minutes.

Add warmed brandy and flame. When flames subside, add sour cream. Heat until hot, but not boiling. Add pork and warm through.