Creamy Pork Tenderloin
Breaded and pan-fried pork tenderloin baked with a creamy mushroom sour cream sauce.
Story
A comforting and hearty meal that brings together crispy textures and a rich, velvety sauce for a truly satisfying dining experience.
Ingredients
pork tenderloins (cut each into 8 pieces, pounded to 3/4 inch thick)
2 pieces (about 1 lb each)
egg
1
water
1 tablespoon
dried rosemary (crushed)
1/2 teaspoon
pepper
1/4 teaspoon
garlic powder
a pinch
seasoned bread crumbs
1 cup
vegetable oil
3 tablespoons
fresh mushrooms (sliced)
1/2 pound
butter
2 tablespoons
condensed cream of chicken soup (undiluted)
1 can (10-3/4 ounces)
sour cream
1 cup (8 ounces)
chicken broth
1/4 cup
Instructions
1
Prepare the Meat
Cut each pork tenderloin into 8 pieces. Pound each piece to 3/4 inch thick.
2
Breading
Mix the eggs, water, and seasonings in a shallow dish. Place the breadcrumbs in another shallow dish. Dip the pork into the egg mixture, then coat with breadcrumbs.
3
Pan-fry
Heat oil in a large skillet over medium heat, fry the pork for 5 minutes on each side until browned. Transfer to a 13x9x2-inch baking dish to keep warm.
4
Make the Sauce
In the same skillet, sauté the mushrooms in butter until softened. Stir in the condensed soup, sour cream, and broth; pour over the pork.
5
Bake
Cover and bake at 325°F (about 163°C) for 1 hour or until the meat is tender.
