Creamy Pork Tenderloin **** 6/97

Categories:
dinners, pork

2 pork tenderloins; 1 lb. each
1 egg
1 tablespoon water
1/2 teaspoon rosemary
1/4 teaspoon pepper
1 dash garlic powder
1 cup dry bread crumbs
3 tablespoon cooking oil
2 tablespoon butter
1 can cream of chicken soup
8 oz sour cream
1/2 cup milk or chicken broth
1 rice

Cut each tenderloin into 8 pieces. Flatten & tenderize. In a shallow dish, combine the next five ingredients. Dip pork into the egg mixture, then into the bread crumbs. In a skillet over medium heat, brown pork in oil for about five minutes on each side. Remove to a baking dish. In the same skillet, stir in the butter, soup, sour cream, and broth or milk; pour over pork. Cover and bake at 325 for 1 hour or until pork is tender. Serve over prepared rice.

Yield: 8 servings