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Creamy Pork Tenderloin Recipe

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This recipe for Creamy Pork Tenderloin, by , is from Theresa's Treasury of Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, May 31, 2007


2 pork tenderloins
1 egg
1 tablespoon water
1/2 teaspoon rosemary
1/4 teaspoon pepper
dash garlic powder
1 cup bread crumbs
3 tablespoons oil
1/2 lb fresh mushrooms, sliced
2 tablespoons butter
1 can cream of chicken soup
1 cup sour cream
1/4 cup chicken broth

Cut each tenderloin into 8 pieces. Place each piece between two pieces of plastic wrap and flatten.

In shallow dish, combine the next 5 ingredients. Dip pork into egg mixture, then in bread crumbs.

In skillet brown pork in oil for 5 minutes on each side. Remove to a 13 x 9 baking dish; keep warm.

In same skillet, saute mushrooms in butter. Stir in soup, sour cream, and broth; pour over pork.

Cover and bake at 325 for 1 hour.

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