33 Reviews of Creamy Pork Tenderloin

From: Lennie

On Jan 18, 2003

This was very easy to make, and quite tasty. In fact, the only "negative" comment I can think to make is that I believe this is not the best use for pork tenderloin, which is an expensive cut of meat that doesn't need 45 minutes in the oven to be tender. I think next time I make this I will use boneless pork chops; I think it will be just as good and won't cost quite as much. (I might even add a little mustard to the sauce, and perhaps some white wine.) I particularly liked the subtle taste of rosemary in this dish; I often find rosemary overpowering but the amount here is just perfect for me. My family loved this dish; thanks for posting it!

From: yooper

On Mar 8, 2002

Very easy and the sauce is wonderful! Made this for dinner last night along with mashed potatoes. The sauce doubled as a "gravy" for the potatoes! Thanks Kelly-I'll make this often. I imagine you could use boneless pork chops as well.

From: Che~Sara`

On May 6, 2005

This was very good and we used the tenderloin because that is what type of recipe I was looking for but will definitely use a less expensive cut of meat next time as Lennie suggested. I think it would be wonderful using chicken like another reviewer suggested as well. It tasted wonderful. Thanks!

From: Akikobay

On Feb 1, 2003

This is a terrific recipe. It's very easy to prepare and despite the longer cooking time, the meat came out very moist and tender. I don't usually have garlic powder or seasoned bread crumbs on hand, so I substituted a clove of garlic that I'd sauteed a bit in a small amount of oil and then used some homemade bread crumbs. There was plenty of very delicious sauce and the smell as it's in the oven makes you want to hop in with it. Thank you so much for sharing. It's a wonderful way to use pork tenderloin.

From: Chef Christine

On Jan 27, 2003

This recipe is fabulous!! I went with Mark and Lenny's suggestion and used boneless pork chops instead and it worked out well. I served it to my boyfriend and he keeps complimenting me on it. It's a definite pleaser.

From: Pumpkie

On Apr 17, 2003

I know it does not need another review but this was incredible and easy. The only change I made was to use olive oil and some fresh grated parmesan cheese. I think I would like to try cream of celery also. What a great recipe

From: yibbityibbit

On Jun 20, 2003

Now I know for sure I can trust the ratings! LOL We've used the TOH recipe since it came out and we too, LOVE IT! And yes, it is great with boneless chops.

From: ratherbeswimmin'

On Feb 15, 2005

Excellent recipe Kelly. I am a TOH junkie and somehow, this recipe got past me. I did use boneless pork chops instead of tenderloin because I had a package I needed use. Turned out quite well. The meat was very tender and the rosemary flavor was nice. Loved the creamy rich sauce. A family pleaser and something I would make again. Thanks.

From: cknoss

On Jan 15, 2004

I made this recipe with boneless skinless chicken breasts. I used Contadina roasted garlic & savory spices bread crumbs and a can of cream of chicken soup. I added 3/4 c. milk to the soup, sour cream mixture and it is still a little on the thick side for me. When I used fresh bread crumbs and cheese crackers the first time I made this with pork tenderloin the breading ended up being too thick after baking (it does plump up). Definitely must use dryed crumbs for the breading. The rosemary is the one thing that really makes this recipe. Other then that I think 2 lbs. of any lean meat, any dry crumbs, and any cream soup can be used including ready to serve. However, you may not need to add milk to a ready to serve soup. The consistancy of the gravy has not change after baking each time I have made it so however thick you like your gravy will decide if you want to add milk or not. Other then that follow the recipe and you will have a very good meal with moist tender meat and a savory gravy.

From: Bakes21

On Jan 20, 2004

This recipe will be made more often in our house, DH had seconds and took the rest for lunch the next day, My 5 year old loved it, and she's FUSSY!! What a great way to dice up a tenderloin. Thanks!