Creamy Pork Tenderloin Recipe

4.5 20 24
Creamy Pork Tenderloin Recipe
Creamy Pork Tenderloin Recipe photo by Taste of Home
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Creamy Pork Tenderloin Recipe

Read Reviews
4.5 20 24
Publisher Photo
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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. Bake: 1 hour
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. Bake: 1 hour

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 cooking oil
  • 1/2 pound fresh mushrooms, sliced
  • 2 tablespoons butter or margarine
  • 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. Place each piece between two pieces of plastic wrap or waxed paper and flatten to 3/4-in. thickness. In a shallow dish, combine the next five ingredients. 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. Remove to a 13-in. x 9-in. baking dish; keep warm. In the same skillet, saute mushrooms in butter until tender. Stir in 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.
Originally published as Creamy Pork Tenderloin in Country Woman January/February 1997, p29

Nutritional Facts

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

  • 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 cooking oil
  • 1/2 pound fresh mushrooms, sliced
  • 2 tablespoons butter or margarine
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 cup (8 ounces) sour cream
  • 1/4 cup chicken broth
  1. Cut each tenderloin into eight pieces. Place each piece between two pieces of plastic wrap or waxed paper and flatten to 3/4-in. thickness. In a shallow dish, combine the next five ingredients. 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. Remove to a 13-in. x 9-in. baking dish; keep warm. In the same skillet, saute mushrooms in butter until tender. Stir in 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.
Originally published as Creamy Pork Tenderloin in Country Woman January/February 1997, p29

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Reviews forCreamy Pork Tenderloin

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gunslinger User ID: 544392 276910
Reviewed Oct. 28, 2017

"This was so delicious! Loved the coating on the pork loin and it helped thicken the gravy. Meat was very tender. I used pork loin instead of tenderloin because that was what I had. I think this would be great for beef steak, boneless chicken breast or venison. I will be making this wonderful dish again!"

MY REVIEW
Laura User ID: 9247499 276116
Reviewed Oct. 10, 2017

"Haven't made this yet, but am wondering if this recipe would also be good for a Venison tenderloin??"

MY REVIEW
[email protected] 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
[email protected] User ID: 1734166 17442
Reviewed Oct. 29, 2011

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

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