Pound the pork tenderloin until it is flat. Dredge in flour and pan fry in olive
oil and butter, browning both sides. Remove the schnitzel from the pan. Add chopped
onion and mushrooms to the pan, and then sauté .
To finish, add red wine, Worcestershire sauce, sour cream and brown gravy. Place
on serving dish and top with sauce from pan.
Serve with your favorite sides.
Posted by bettyboop50 at Recipe Goldmine May 28, 2001.