pamandeli
10-03-2007, 07:27 AM
I love this recipe...it's in the cookbook. I just typed it up for a friend, so thought I'd post it here for you guys. Great to pull out this time of year as it gets cooler....
Creamy Pork Tenderloin
2 (approx. 1 lb each) pork tenderloin
1 egg
1 T water
1/2 tsp dried rosemary, crushed
1/4 tsp pepper
Dash of garlic powder
1 C bread crumbs
3 T of vegetable oil (or as much as it takes to brown the meat)
2 T butter or margarine
8 oz fresh mushrooms, sliced
1 can cream of chicken soup, no water added
16 oz (2 cups) sour cream
1 can chicken broth
Slice each tenderloin into approx. 8 pieces. Place between plastic wrap or wax paper. Flatten to 1/2 inch thickness. In a shallow dish, combine egg, water, rosemary, pepper and garlic powder. Dip pork into egg mixture then into bread crumbs. In a large skillet over medium heat, brown pork in oil 5 min on each side. Remove to 9x13 pan. In the same skillet, using the drippings and adding the butter, saute mushrooms until soft. Stir in soup, sour cream and broth. Pour over pork, cover and bake at 325 for 1 hour.
Note: For one family, usually one pork tenderloin is enough. This recipe makes A LOT! By the time you flatten the meat out, it looks like a regular sized pork chop. If I only use one pork tenderloin, I still keep the other ingredients in the same amounts. This will give you lots of good gravy to be served with mashed potatoes, rice or noodles. You may need to make more egg mixture or use more bread crumbs for browning the meat.
Enjoy!
Creamy Pork Tenderloin
2 (approx. 1 lb each) pork tenderloin
1 egg
1 T water
1/2 tsp dried rosemary, crushed
1/4 tsp pepper
Dash of garlic powder
1 C bread crumbs
3 T of vegetable oil (or as much as it takes to brown the meat)
2 T butter or margarine
8 oz fresh mushrooms, sliced
1 can cream of chicken soup, no water added
16 oz (2 cups) sour cream
1 can chicken broth
Slice each tenderloin into approx. 8 pieces. Place between plastic wrap or wax paper. Flatten to 1/2 inch thickness. In a shallow dish, combine egg, water, rosemary, pepper and garlic powder. Dip pork into egg mixture then into bread crumbs. In a large skillet over medium heat, brown pork in oil 5 min on each side. Remove to 9x13 pan. In the same skillet, using the drippings and adding the butter, saute mushrooms until soft. Stir in soup, sour cream and broth. Pour over pork, cover and bake at 325 for 1 hour.
Note: For one family, usually one pork tenderloin is enough. This recipe makes A LOT! By the time you flatten the meat out, it looks like a regular sized pork chop. If I only use one pork tenderloin, I still keep the other ingredients in the same amounts. This will give you lots of good gravy to be served with mashed potatoes, rice or noodles. You may need to make more egg mixture or use more bread crumbs for browning the meat.
Enjoy!