February 13, 2018
Dinner, Main Dish, Casseroles,
Pork, Dairy, Vegetables, North American, Cooking With Condensed Soup, Easter, Entertaining, Oven Bake, Skillet, Stove Top, All Occasions more
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"Taste of Home is 1 of my best recipe sources & in my experience most often features my favorite ingredients in classic recipes or modernized versions of them. TOH credits Janice Christofferson of Eagle River, Wisconsin for this innovative & complete departure from my description. Most pork tenderloin recipes are "rubbed", glazed or marinated & then roasted or grilled. This recipe is a little more work than that, but I can hardly wait to try a recipe that describes itself as "an Easter dinner that isn't a big hunk of ham". I'd describe it as comfort food that is both family-friendly & company-worthy. ENJOY!"
Cut each tenderloin into 8 slices. Place ea slice between 2 pieces of plastic wrap or waxed paper & flatten to 3/4-in thickness.
In a shallow dish, combine the next 5 ingredients. Dip pork slices into egg mixture & then into bread crumbs.
In a lrg skillet over med heat, brown pork in oil for 5 min on ea side. Remove to a 13 x 9-in baking dish & cover to keep warm.
In the same skillet, saute mushrooms in butter until tender. Stir in soup, sour cream plus broth & pour over pork.
Cover & bake at 325F for 1 hr or until pork is tender. Serve immediately w/sides of choice.
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