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Pork Tenderloin A La Creme
Ingredients
- 1 sm. pork tenderloin, sliced in 1/2 inch thick slices (approximately 6 to 9 slices)
- 1 egg, slightly beaten
- 1 tbsp. water
- 3/4 to 1 c. finely crushed Ritz cracker crumbs
- 1/8 teaspoon salt
- 1/8 teaspoon cracked pepper
- 5 tbsp. butter
- 1 (10 1/2 ounce.) can cream of mushroom soup
- 1 c. lowfat sour cream
- 1/4 c. dry sherry
- 1 (4 ounce.) can sliced mushrooms
- 8 ounce. med. egg noodles or possibly fettuccine, cooked
Directions
- Preheat oven to 325 degrees. Slightly flatten slices of pork tenderloin; set aside. Combine egg and water. Dip each slice of tenderloin in egg mix and then in crumbs that have been mixed with salt and pepper. Heat butter in saute/fry pan or possibly skillet; brown tenderloin till golden brown. Drain slices and place in bottom of a 2 qt glass baking dish. Combine all other ingredients except noodles; pour over pork. Bake covered for 1 hour. Serve tenderloin and cream sauce over noodles or possibly fettuccine. Serves 4 to 6.
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