Hey everyone, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, pork tenderloin with mushroom cream sauce. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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Pork Tenderloin with Mushroom Cream Sauce is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Pork Tenderloin with Mushroom Cream Sauce is something which I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can have pork tenderloin with mushroom cream sauce using 10 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Pork Tenderloin with Mushroom Cream Sauce:
- Make ready 2 pork tenderloins
- Prepare 2 eggs, beaten
- Take 1 1/2 cups plain bread crumbs
- Make ready 1/4 tsp salt
- Make ready 1/4 tsp pepper
- Get 1 can cream of chicken soup undiluted
- Get 1 cup sour cream
- Make ready 1/2 lb mushrooms, sliced
- Take 6 tbs butter, divided
- Take Rice or egg noodles optional
In a bowl, combine the olive oil, cumin, garlic powder, chili pepper, and thyme. In a frying pan with a little olive oil, sear the tenderloin on all sides. On a large plate or use zip lock bag (easier to toss out) mix flour, garlic powder, onion powder, paprika and salt/pepper. Dredge Pork medallions in seasoned flour and sear them in light olive oil on Medium-High heat until golden brown.
Steps to make Pork Tenderloin with Mushroom Cream Sauce:
- Slice each tenderloin into 4 pieces each. Beat tenderloins until about a half inch thick. Dip into egg, and then bread crumbs. Brown in butter on both sides in a frying pan.
- Saute mushrooms in butter until soft. Mix mushrooms with salt, pepper, cream of chicken soup and sour cream.
- Place pork in a baking dish and pour mushroom mixture on top.
- Bake for 1.5 hours at 325 degrees. Serve with rice or egg noodles.
On a large plate or use zip lock bag (easier to toss out) mix flour, garlic powder, onion powder, paprika and salt/pepper. Dredge Pork medallions in seasoned flour and sear them in light olive oil on Medium-High heat until golden brown. Set aside to a warm place. In the skillet over medium heat, stir in the flour-and-broth mixture. Cook, stirring, until the sauce is thickened.
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