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Creamy Pork Tenderloin Recipe

Creamy Pork Tenderloin Recipe

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 YIELD: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

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.

Nutritional Facts

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

Reviews for Creamy Pork Tenderloin

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MY REVIEW
BobbysChicagoBAbe@hotmail.com User ID: 1665956 249728
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
Jennifer K User ID: 1475505 221827
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
PIEGRL User ID: 7141412 17380
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
melhiester User ID: 1707633 15405
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
kdwarren User ID: 3452511 15399
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."

MY REVIEW
mommytoanangel User ID: 1582942 13626
Reviewed May. 1, 2012

"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."

MY REVIEW
foodz User ID: 4801250 17444
Reviewed Mar. 29, 2012

"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!"

MY REVIEW
gpont@optonline.net User ID: 1734166 17442
Reviewed Oct. 29, 2011

"This recipe is absolutely delicious and so easy!!"

MY REVIEW
suezmike User ID: 4334572 70665
Reviewed Jul. 23, 2011

"opps, I meant pork to gravy ratio. Enjoy!"

MY REVIEW
suezmike User ID: 4334572 16406
Reviewed Jul. 23, 2011

"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."

MY REVIEW
GretchenMSchmidt User ID: 5478659 32694
Reviewed Feb. 17, 2011

"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!"

MY REVIEW
Amos T Amos User ID: 4287063 37584
Reviewed Feb. 6, 2011

"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!"

MY REVIEW
grannygourmet User ID: 3148826 70663
Reviewed Nov. 14, 2010

"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."

MY REVIEW
annette1122 User ID: 4259917 13624
Reviewed Nov. 13, 2010

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

MY REVIEW
jendaly User ID: 1015007 15393
Reviewed Sep. 19, 2010

"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."

MY REVIEW
linsvin User ID: 1584655 32563
Reviewed Apr. 21, 2010

"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."

MY REVIEW
moblomeley User ID: 1599432 15391
Reviewed Jul. 2, 2009

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

Molly"

MY REVIEW
Carol Holliday User ID: 3217955 39673
Reviewed May. 25, 2009

"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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Wine Pairings

Full-Bodied White Wine

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