Prep 20 mins
Cook 40 mins
What a wonderful combination. This recipe came from a couscous package, and even people who don't care for pork usually ask for seconds.
- 1 lb pork tenderloin
- all-purpose flour
- 1 egg
- 1 tablespoon water
- 1⁄2 cup seasoned dry bread crumb
- 2 tablespoons vegetable oil
- 1 cup sliced fresh mushrooms
- 2 tablespoons butter or 2 tablespoons margarine
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 2 tablespoons dry white wine
- 1⁄4 teaspoon dried thyme leaves
- 1⁄8 teaspoon pepper
- 1⁄2 cup milk
- Cut pork crosswise into 12 slices; pound to 1/4-inch thickness.
- Dust pork slices lightly with flour.
- Beat egg and water together.
- Dip pork into egg mixture, then into bread crumbs.
- Sauté pork in oil, a few pieces at a time, until golden brown and cooked, about 3 minutes per side.
- Remove pork from the skillet; keep warm.
- In same skillet sauté mushrooms in butter.
- Stir in the 2 tbls flour; cook until flour is very lightly browned.
- Gradually stir in broth, wine, thyme and pepper.
- Bring to a boil; simmer 1 minute.
- Add milk; simmer until thickened, stirring occasionally.
- Spoon mushroom sauce over pork.
- Serve with couscous or rice.
This was really good but the mushrooms were outstanding! I did forget the flour step on the pork chops, but I don't think it made any difference. I served this with rice pilaf and it was a good combination. I will definately make this again and will double the amount of the mushrooms. These shrooms would be great on steak too! I'll try that next.
This was fabulous! I used 8 oz. of mushrooms and half-and-half instead of milk. I served it along a Brussels Sprouts Casserole. Delicious!
Wow, this was really good. I had a rather pale looking cooked pork roast that just didn't appeal to me so I sliced it up and followed your recipe. The sauce is fantastic and could be used in lots of other dishes.