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Creamy Pork Tenderloin Recipe

Creamy Pork Tenderloin Recipe photo by Taste of Home

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Meet the Cook: For years, I've been making this recipe both for my husband and me and for guests as well. We're now enjoying retirement on a lake in the northwoods. -Janice Christofferson, Eagle River, Wisconsin

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Creamy Pork Tenderloin Recipe

Prep: 30 min. Bake: 1 hour

Yield: 6-8 Servings

30 60 90

Ingredients

2 Pork tenderloins (about 1 pound each)

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Looking for Versatility?

All natural Whole Pork Tenderloin is a great base for any meal. Mix it up with different marinades and sauces for a great dinner.

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1 egg
1 tablespoon water
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
Dash garlic powder
1 cup seasoned bread crumbs
3 tablespoons vegetable oil
1/2 pound fresh mushrooms, sliced
2 tablespoons butter
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup (8 ounces) sour cream
1/4 cup chicken broth

Directions

Cut each tenderloin into eight pieces. Flatten each piece to 3/4-in. thickness. In a shallow dish, combine the egg, water and seasonings. Place bread crumbs in another shallow dish. Dip pork into egg mixture, then into bread crumbs.
In a large skillet over medium heat, brown pork in oil for 5 minutes on each side. Transfer to a 13-in. x 9-in. baking dish; keep warm. In the same skillet, saute mushrooms in butter until tender. Stir in the soup, sour cream and broth; pour over pork.
Cover and bake at 325° for 1 hour or until pork is tender. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 each) equals 302 calories, 19 g fat (7 g saturated fat), 89 mg cholesterol, 608 mg sodium, 15 g carbohydrate, 1 g fiber, 17 g protein.

Originally published as Creamy Pork Tenderloin in Country Woman January/February 1997, p29

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Creamy Pork Tenderloin

Creamy Pork Tenderloin

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(1-10) of 15 reviews

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Reviewed on Feb. 05, 2013 by melhiester

Great flavor. Pork stays tender. A favorite recipe. My husband likes it so much that I'm making it for his birthday meal.

Reviewed on Nov. 18, 2012 by kdwarren

Threw this together one night when scrambling for a dinner. I had everything but mushrooms on hand so I made it without them. It was tasty and the kids ate it so that is a plus.

Reviewed on May. 01, 2012 by mommytoanangel

read the comments and thought I would try it. The comments are right...everybody loved it...even my ever picky 7 year old. Great recipe I will keep.

Reviewed on Mar. 29, 2012 by foodz

Really simple, I used 1 pork tenderloin and the sauce amount was perfect. The sauce needs something to give it just a bit more flavour, gonna experiment with it next time. Everyone loved it!

Reviewed on Oct. 29, 2011 by gpont@optonline.net

This recipe is absolutely delicious and so easy!!

Reviewed on Jul. 23, 2011 by suezmike

opps, I meant pork to gravy ratio. Enjoy!

Reviewed on Jul. 23, 2011 by suezmike

This recipe is AMAZING! I used baby bella mushrooms and only used one pork tenderloin and it was the perfect pork to gravy recipe. My boyfriend liked it so much he said he could eat it every day! If you aren't that fond of pork this is the recipe that will change your mind. So moist and tender.

Reviewed on Feb. 17, 2011 by GretchenMSchmidt

We're not mushroom eaters in my family, so I just added half the butter to the mixture and left the 'shrooms out. It was delicious, and the tenderloin stayed SO juicy!

Reviewed on Feb. 06, 2011 by Amos T Amos

This recipe is now my favorite dish to make. The first time I tried it my husband went on and on about it saying that it "tasted like a Grandma recipe". That was high praise as my Grandma Betty was the best cook in the family. It is my go to recipe when having company over or taking a dish to a potluck. It always gets rave reviews!

Reviewed on Nov. 14, 2010 by grannygourmet

This dish was a winner with everyone in my family. Pork tenderloin is my favorite cut of pork and the gravy was a nice addition. I paired it with mashed potatoes and there was plenty of gravy for both the meat and potatoes.

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