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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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(11-15) of 15 reviews

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Reviewed on Nov. 13, 2010 by annette1122

Absolutely delicious! Even my picky eaters thought it was wonderful! I'm definitely making again!

Reviewed on Sep. 19, 2010 by jendaly

My family loves this. The pork always comes out very moist and tender. One of my go to meals. I use fresh rosemary instead of dried and cream of mushroom instead of chicken.

Reviewed on Apr. 21, 2010 by linsvin

Very tastey! Baked up so moist. Gravy is fantastic. I did not have fresh mushrooms so I subbed cream of mushroom soup for the chicken. Impressive enough to serve for a crowd.

Reviewed on Jul. 02, 2009 by moblomeley

This is great! My husband fell in love with it and wants it all the time!

Molly

Reviewed on May. 25, 2009 by Carol Holliday

This has become my most favorite Tenderloin recipe. At my daughter-in-laws suggestion, I made twice the amount of the "gravy" to go over it, and it was great over mashed potatoes! Noodles or rice should be equally good.

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