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<blockquote data-quote="moreluck" data-source="post: 782225" data-attributes="member: 1246">Creamy Pork Tenderloin&nbsp;By RachelB-KY on September 15, 2010&nbsp;&nbsp;About This Recipe&nbsp;&quot;This is so good. I&#039;ve done so many things with pork tenderloin and this is probably now my favorite one to make.&quot; &nbsp;Ingredients <ul>
<li data-xf-list-type="ul"><ul>
<li data-xf-list-type="ul">2 lbs pork tenderloins</li>
<li data-xf-list-type="ul">1 eggs</li>
<li data-xf-list-type="ul">1 tablespoon water</li>
<li data-xf-list-type="ul">1/2 teaspoon dried rosemary, crushed</li>
<li data-xf-list-type="ul">1/4 teaspoon ground pepper</li>
<li data-xf-list-type="ul">1/8 teaspoon garlic powder</li>
<li data-xf-list-type="ul">1 cup seasoned bread crumbs</li>
<li data-xf-list-type="ul">3 tablespoons vegetable oil</li>
<li data-xf-list-type="ul">1/2 lb fresh mushrooms, sliced</li>
<li data-xf-list-type="ul">2 tablespoons butter</li>
<li data-xf-list-type="ul">1 (10 3/4 ounce) cans condensed cream of mushroom soup, undiluted 1 cup sour cream ( 8 ounces)</li>
<li data-xf-list-type="ul">1/4 cup chicken broth</li>
</ul></li>
</ul>Directions<ol>
<li data-xf-list-type="ol">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.</li>
<li data-xf-list-type="ol">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.</li>
<li data-xf-list-type="ol">Cover and bake at 325° for 1 hour or until pork is tender.</li>
</ol></blockquote>

[QUOTE="moreluck, post: 782225, member: 1246"] [B]Creamy Pork Tenderloin[/B] By RachelB-KY on September 15, 2010 [B]About This Recipe[/B] "This is so good. I've done so many things with pork tenderloin and this is probably now my favorite one to make." [B]Ingredients [/B] [LIST] [*] [LIST] [*]2 lbs pork tenderloins [*]1 eggs [*]1 tablespoon water [*]1/2 teaspoon dried rosemary, crushed [*]1/4 teaspoon ground pepper [*]1/8 teaspoon garlic powder [*]1 cup seasoned bread crumbs [*]3 tablespoons vegetable oil [*]1/2 lb fresh mushrooms, sliced [*]2 tablespoons butter [*]1 (10 3/4 ounce) cans condensed cream of mushroom soup, undiluted 1 cup sour cream ( 8 ounces) [*]1/4 cup chicken broth [/LIST] [/LIST][B]Directions[/B] [LIST=1] [*]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. [/LIST] [/QUOTE]

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