I don't make this very often because a) it isn't exactly low in calories and b) it takes awhile. But my daughter requested it and we had pork tenderloin in the freezer, so I figured what the heck.
Creamy Pork Tenderloin
2 pork tenderloins (about 1 pound each)
1 tbsp water
1/2 tsp crushed rosemary
1/4 tsp pepper
Dash garlic powder
1 cup seasoned breadcrumbs
3 tbsp vegetable oil
1/2 lb fresh mushrooms, sliced
2 tbsp butter
1 can cream of chicken soup
1 cup sour cream
1/4 cup chicken broth
Cooked egg noodles
Cut each tenderloin into 3/4 inch thick slices. In a shallow dish or bowl combine next 5 ingredients. Dip pork in egg mixture & then in breadcrumbs (I shake them in a ziplock).
In a large skillet over medium heat, brown chops in oil for 5 min on each side.
Remove to a 13x9x2 pan and keep warm. In the same skillet, sauté mushrooms in butter until tender.
Stir in soup, sour cream & broth. Heat for a few minutes but don't let it come to a boil. Pour over pork.
Cover and bake at 325* for about an hour or until pork is tender. It will literally be tender enough to cut with a fork. Serve over noodles with a vegetable and green salad on the side.
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