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
Creamy Pork Tenderloin Recipe photo by Taste of Home
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup 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.