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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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This is so good. I've done so many things with pork tenderloin and this is probably now my favorite one to make. Ingredients:
2 lbs pork tenderloin |
1 egg |
1 tablespoon water |
1/2 teaspoon dried rosemary, crushed |
1/4 teaspoon ground pepper |
1/8 teaspoon garlic powder |
1 cup seasoned bread crumbs |
3 tablespoons vegetable oil |
1/2 lb fresh mushrooms, sliced |
2 tablespoons butter |
1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted |
1 cup sour cream (8 ounces) |
1/4 cup chicken broth |
Directions:
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.
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.
3. Cover and bake at 325° for 1 hour or until pork is tender.
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