SERVINGS: 6-8 CATEGORY: Main Dish METHOD: Baked TIME: Prep: 30 min. Bake: 1 hour
2 pork tenderloins (about 1 pound each) 1 egg 1 tablespoon water 1/2 teaspoon dried rosemary, crushed 1/4 teaspoon pepper Dash garlic powder 1 cup seasoned bread crumbs 3 tablespoons vegetable oil 1/2 pound fresh mushrooms, sliced 2 tablespoons butter 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted 1 cup (8 ounces) sour cream 1/4 cup chicken broth
Cut each tenderloin into eight pieces. Flatten each piece to 3/4-in. thickness. In a shallow dish, combine the egg, water and seasonings. Place bread crumbs in another shallow dish. Dip pork into egg mixture, then into bread crumbs. In a large skillet over medium heat, brown pork in oil for 5 minutes on each side. Transfer to a 13-in. x 9-in. baking dish; keep warm. In the same skillet, saute mushrooms in butter until tender. Stir in the soup, sour cream and broth; pour over pork. Cover and bake at 325° for 1 hour or until pork is tender. Yield: 6-8 servings.
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