Nancy2 wrote:

>> Due to a combination of unexpected factors I ended up with a leftover
>> pork tenderloin, a little more than a pound. I sauteed a bunch of
>> mushrooms, maybe 8 oz., in a generous dollop of butter, squeezing the
>> juice of a lime over them as they cooked. Then I sliced the tenderloin
>> thinly and added that to the mushrooms. Stirred in sour cream until all
>> heated through and served it over rice. It was lacking something, or
>> maybe several somethings, but I excused myself because I was tired.
>> Looking back, I think I had the beginnings of something that could have
>> been pretty good if I figured out what to add. Onion? Worcestershire?
>> Tomato paste? Sherry? Parsley in some way other than a garnish sprinkle?
>> What would you have done? -aem
>
> The basic problem was you had "bare nekkid" sour cream and also that pork
> really doesn't have a lot of flavor any more. At least the way I read it.

Your comment about tasteless pork reminded me of my first impression after
reading the original post: "BEEF is what was missing!"

But I agree with the others that onion would have been good in there (cooked
with the mushrooms). Either thyme or dill would have been good herbs to add
during cooking. Garlic too, especially if using dill. Maybe garnish with
chives or sliced scallion greens. I don't think I'd add any booze at all.

The recipe is slightly reminiscent of blanquette de veau, a recipe for which
can be seen at
<http://www.epicurious.com/recipes/food/views/Cafe-Bouluds-Blanquette-de-Veau-103000>

Bob