Pork Tenderloin Stroganoff

1-9/10  lb.		pork tenderloin
2  tablespoons		Natural Oils Extra Virgin Olive Oil
4  ounces		Fresh Yellow Onions Slices-Thin
1  dash		Garlic Salt
1  dash		Ground Black Pepper
8  ounces		Mushrooms - Fresh, Sliced
4  fl. oz.		Red Wine
3/4  cup		Breakstone's Sour Cream

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Thinly slice the pork tenderloin. Season with salt and pepper. Heat 2 tbsp of oil in a large skillet. Saute the onion, mushrooms and garlic powder until the onion is translucent, approx 6 - 8 minutes. Remove from the pan. Add the rest of the oil and saute the pork slices until browned on both sides, approx 7 minutes. Add the onion/mushroom mixture back to the pan. Stir in the sour cream and wine. Cover and simmer on very low for about 15 minutes. Stirring occasionally. Serve with noodles, rice or mashed potatoes