Creamy Pork Tenderloin Recipe #20245
This is adapted from Taste of Home's Best of Country Cooking 1999. My DH loves it and that's all that matters!
by KeyWee
1¼ hours | 20 min prep
SERVES 4
- 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)
- Cut tenderloin into 3/4" slices.
- In a shallow dish, combine egg, water, rosemary, pepper, and garlic powder.
- Dip pork slices into egg mixture and then into bread crumbs.
- In a large skillet over medium heat, brown pork in oil and butter for 5 minutes on each side.
- Remove pork to a 13x9 baking dish.
- In the same skillet, combine soup and sour cream; heat through (do not boil).
- Pour sauce over pork.
- Cover and bake at 350 degrees for 45 minutes.
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5 stars