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Creamy Pork Tenderloin

 Creamy Pork Tenderloin
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
6-8 ServingsPrep: 30 min. Bake: 1 hour


  • 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


  • 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:

2 of 2

Creamy Pork Tenderloin (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.