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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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My DH loves it and that's all that matters! Ingredients:
1 pork tenderloin (about 2#) |
1 egg |
1 tablespoon water |
1/2 teaspoon rosemary (crushed) |
1/4 teaspoon pepper |
1/8 teaspoon garlic powder |
1 cup seasoned bread crumbs |
3 tablespoons vegetable oil |
2 tablespoons butter |
1 (10 1/2 ounce) can cream of chicken soup |
1 cup sour cream (8 ounces) |
Directions:
1. Cut tenderloin into 3/4 slices.
2. In a shallow dish, combine egg, water, rosemary, pepper, and garlic powder.
3. Dip pork slices into egg mixture and then into bread crumbs.
4. In a large skillet over medium heat, brown pork in oil and butter for 5 minutes on each side.
5. Remove pork to a 13x9 baking dish.
6. In the same skillet, combine soup and sour cream; heat through (do not boil).
7. Pour sauce over pork.
8. Cover and bake at 350 degrees for 45 minutes.
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