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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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:
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 |
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. Yield: 6-8 servings.
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