1 pork tenderloin
1 c. sour cream
Chopped green onion
Dry white wine
Milk
Flour
Garlic powder or salt
Pepper
Salt, if not used above

Trim fat off pork tenderloin. Slice into about 1 1/2 inch slices. Flatten the rounds by pounding to about 1/2 inch thickness.

Mix flour, pepper, salt, garlic powder or garlic salt. Dip pork rounds into flour and brown lightly in skillet with oil or Pam. Turn over to brown other side. Put a teaspoonful or so of sour cream on each round. Sprinkle on chopped green onion. Add 1/2 to 1 cup of wine and about 1/2 cup milk. Cover and simmer 30 to 45 minutes. Serve with rice or noodles. Freezes well.