Taste of Home
Creamy Pork Tenderloin
TOTAL TIME: Prep: 30 min. Bake: 1 hour
YIELD: 8 servings.
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
Ingredients
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2 pork tenderloins (about 1 pound each)
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1 large egg
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1 tablespoon water
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1/2 teaspoon dried rosemary, crushed
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1/4 teaspoon pepper
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Dash garlic powder
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1 cup seasoned bread crumbs
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3 tablespoons vegetable oil
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1/2 pound fresh mushrooms, sliced
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2 tablespoons butter
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1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
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1 cup sour cream
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1/4 cup chicken broth
Directions
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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.
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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.
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3.
Cover and bake at 325° for 1 hour or until pork is tender.
Nutrition Facts
1 each: 302 calories, 19g fat (7g saturated fat), 89mg cholesterol, 608mg sodium, 15g carbohydrate (2g sugars, 1g fiber), 17g protein.
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