Creamy Pork Tenderloin
"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!"
Recipe: #29032 February 13, 2018
- Serving Size: 1 (316.7 g)
- Calories 558.8
- Total Fat - 38.8 g
- Saturated Fat - 15.1 g
- Cholesterol - 162.8 mg
- Sodium - 1062 mg
- Total Carbohydrate - 11.3 g
- Dietary Fiber - 0.3 g
- Sugars - 0.9 g
- Protein - 40.6 g
- Calcium - 100.5 mg
- Iron - 2.3 mg
- Vitamin C - 2.7 mg
- Thiamin - 0.3 mg
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.
Tips & Variations
- No special items are required.