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.
2 pork tenderloins (about 1 pound each)
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
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.
|Creamy pork tenderloin|