I got this recipe from the Big Mama Blog. I shared it with my sister-in-law and in Facebook, so I decided to post it here also. Justin really loved it. It will become a regular recipe in our home.
To help everyone with Wednesday, "hump day", I may make Recipe Wednesday a regular post.
Here is the recipe, enjoy!
Creamy Pork Tenderloin
List of Ingredients well.)
1 pork tenderloin (about 1 pound)
1 egg1 tbs. water
1/2 tsp. dried rosemary, crushed
1/4 tsp. pepper
1/2 tsp. garlic powder
1 cup Italian-seasoned dry bread crumbs (I buy these because PLEASE)
3 tbs. canola oil
1 pound fresh mushrooms, sliced
2 tbs. butter1 can cream of chicken soup
1 cup sour cream
1/4 cup chicken broth
Cut the tenderloin into about six to eight pieces.
Use a mallet or hammer or whatever to flatten the pieces to about 3/4 inch thickness.
Combine egg, water, rosemary, pepper, and garlic powder in a small bowl.
Place the bread crumbs in a separate bowl.
Dip the pork into egg mixture, then into bread crumbs.
In a large skillet over medium heat, brown pork in oil for about 5 minutes on each side.
Remove the pork medallions to a 13 x 9 pan.
In the same skillet, saute mushrooms in butter until tender.
Add in a cup of sour cream. Stir in cream of chicken soup.
The last step is to add a 1/4 cup chicken broth.
Stir all the ingredients together until the sauce is smooth, then pour over the pork.
Cover the dish with foil and bake in a 325 degree oven for one hour.
Serve with rice and maybe some sort of vegetable to balance out all the various cream products and butter.