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

Creamy Pork Tenderloin Recipe

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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


  • 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 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.


  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.

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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."

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"

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."

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."

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."

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