Creamy Pork Tenderloin

"This is adapted from Taste of Home's Best of Country Cooking 1999. My DH loves it and that's all that matters!"
 
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Ready In:
1hr 5mins
Ingredients:
11
Serves:
4
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ingredients

  • 1 pork tenderloin (about 2#)
  • 1 egg
  • 1 tablespoon water
  • 12 teaspoon rosemary (crushed)
  • 14 teaspoon pepper
  • 18 teaspoon garlic powder
  • 1 cup seasoned bread crumbs
  • 3 tablespoons vegetable oil
  • 2 tablespoons butter
  • 1 (10 1/2 ounce) can cream of chicken soup
  • 1 cup sour cream (8 ounces)
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directions

  • Cut tenderloin into 3/4" slices.
  • In a shallow dish, combine egg, water, rosemary, pepper, and garlic powder.
  • Dip pork slices into egg mixture and then into bread crumbs.
  • In a large skillet over medium heat, brown pork in oil and butter for 5 minutes on each side.
  • Remove pork to a 13x9 baking dish.
  • In the same skillet, combine soup and sour cream; heat through (do not boil).
  • Pour sauce over pork.
  • Cover and bake at 350 degrees for 45 minutes.

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Reviews

  1. This was very easy to make, and quite tasty. In fact, the only "negative" comment I can think to make is that I believe this is not the best use for pork tenderloin, which is an expensive cut of meat that doesn't need 45 minutes in the oven to be tender. I think next time I make this I will use boneless pork chops; I think it will be just as good and won't cost quite as much. (I might even add a little mustard to the sauce, and perhaps some white wine.) I particularly liked the subtle taste of rosemary in this dish; I often find rosemary overpowering but the amount here is just perfect for me. My family loved this dish; thanks for posting it!
     
  2. Very easy and the sauce is wonderful! Made this for dinner last night along with mashed potatoes. The sauce doubled as a "gravy" for the potatoes! Thanks Kelly-I'll make this often. I imagine you could use boneless pork chops as well.
     
  3. I made this last night and everyone kept coming back for more. Good thing I doubled the recipe! The aroma as it cooked was heavenly. I loved that it was so easy to make and the sauce was wonderful. I've already been told to make this one again very soon. Thanks for a great recipe!
     
  4. This is a terrific recipe. It's very easy to prepare and despite the longer cooking time, the meat came out very moist and tender. I don't usually have garlic powder or seasoned bread crumbs on hand, so I substituted a clove of garlic that I'd sauteed a bit in a small amount of oil and then used some homemade bread crumbs. There was plenty of very delicious sauce and the smell as it's in the oven makes you want to hop in with it. Thank you so much for sharing. It's a wonderful way to use pork tenderloin.
     
  5. This recipe is fabulous!! I went with Mark and Lenny's suggestion and used boneless pork chops instead and it worked out well. I served it to my boyfriend and he keeps complimenting me on it. It's a definite pleaser.
     
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Tweaks

  1. Great recipe. The only thing I will do differently next time is use cream of mushroom soup instead of the cream of chicken, and perhaps include fresh or canned mushrooms.
     

RECIPE SUBMITTED BY

Can't believe I've been a member here for 18 years! It's changed a lot since the old RecipeZaar days and maybe or maybe not for the better. It used to be a community and now it's just a tool. Sad, but life goes on. I have been in Kentucky for 12 years now and enjoy the country lifestyle, along with master gardening. Recipes I've found here since Day One are still in my rotation. Don't entertain that much anymore, so finding new and exciting foods is no longer center stage. Just glad to have so many good recipes to fall back on because eating out is expensive and sometimes too far to drive.
 
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