Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, pork tenderloin with mushroom cream sauce. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
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Pork Tenderloin with Mushroom Cream Sauce is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They are nice and they look wonderful. Pork Tenderloin with Mushroom Cream Sauce is something which I have loved my whole life.
To get started with this particular recipe, we must prepare a few components. 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:
- Get 2 pork tenderloins
- Get 2 eggs, beaten
- Make ready 1 1/2 cups plain bread crumbs
- Get 1/4 tsp salt
- Get 1/4 tsp pepper
- Make ready 1 can cream of chicken soup undiluted
- Take 1 cup sour cream
- Take 1/2 lb mushrooms, sliced
- Get 6 tbs butter, divided
- Prepare 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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