Creamy pork tenderloin is both for my husband and me and for guests as well. We’re now enjoying retirement on a lake in the northwoods. From Janice Christofferson of Eagle River Wisconsin.

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 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

Method 

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. x 2-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: 6-8 servings.