Ingredients
2 pork tenderloins (about 1 pound each)1 large egg1 tablespoon water1/2 teaspoon dried rosemary, crushed1/4 teaspoon pepperDash garlic powder1 cup seasoned bread crumbs3 tablespoons vegetable oil1/2 pound fresh mushrooms, sliced2 tablespoons butter1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1 cup sour cream1/4 cup chicken broth
Preparation
Cut each tenderloin into eight pieces. Flatten each piece to 3/4-in. thickness. In a shallow dish, combine the egg, water and seasonings. Place bread crumbs in another shallow dish. Dip pork into egg mixture, then into bread crumbs.
In a large skillet over medium heat, brown pork in oil for 5 minutes on each side. Transfer to a 13-in. x 9-in. baking dish; keep warm. In the same skillet, saute mushrooms in butter until tender. Stir in the soup, sour cream and broth; pour over pork.
Cover and bake at 325° for 1 hour or until pork is tender.
