Creamy Pork Tenderloin Recipe
Creamy Pork Tenderloin Recipe photo by Taste of Home

Creamy Pork Tenderloin Recipe

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4.5 18 24
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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
TOTAL TIME: Prep: 30 min. Bake: 1 hour
MAKES:6-8 servings
TOTAL TIME: Prep: 30 min. Bake: 1 hour
MAKES: 6-8 servings

Ingredients

  • 2 pork tenderloins (about 1 pound each)
  • 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

Nutritional Facts

1 each: 302 calories, 19g fat (7g saturated fat), 89mg cholesterol, 608mg sodium, 15g carbohydrate (2g sugars, 1g fiber), 17g protein

Directions

  1. 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.
  2. 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.
  3. Cover and bake at 325° for 1 hour or until pork is tender. Yield: 6-8 servings.
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.


Reviews for Creamy Pork Tenderloin

AVERAGE RATING
(24)
RATING DISTRIBUTION
5 Star
 (18)
4 Star
 (5)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 23, 2016

"Another recipe that needs more than 5 stars! Easy to put together, and tastes WONDERFUL! Without asking, my husband says we need to have this more often. The meat was nice and tender and not dry at all! Great gravy/sauce. Served egg noodles and a salad with this. Only thing I did differently was that I used canned mushrooms, sine that's what I had in the house."

MY REVIEW
Reviewed Mar. 2, 2015

"I have made this recipe a few times for company and it's always a hit. You can adjust the sauce ingredients according to the amount of meat used.

It's a good 'go-to' recipe."

MY REVIEW
Reviewed Sep. 29, 2013

"This was a good dinner I did change it up a little I used 2 cans cream of mushroom soup 1/2 cup chicken broth and only 1/2 cup sour cream will make this again everybody liked it thanks for sharing janice"

MY REVIEW
Reviewed Feb. 5, 2013

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

MY REVIEW
Reviewed Nov. 18, 2012

"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."

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