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Breaded Pork Tenderloin

  • 2 lbs pork tenderloin
  • Flour
  • 2 eggs, slightly beaten
  • 2 cups breadcrumbs
  • 1 medium-sized onion, diced
  • 1/2 green pepper, diced
  • 1/2 lb fresh or canned mushrooms, sliced
  • 1 can cream of mushroom soup
  • 2 Tbsp chili sauce
  • Milk
  • 1 large dill pickle, thinly sliced
  • 1/2 cup sour cream
Slice the pork tenderloin and flatten 1/2-inch thick. Sprinkle pepper and salt to taste.

Bread the meat by first coating with flour. (Shake off the excess flour.) Dip in the beaten eggs, thinned with 2 Tbsp of water or milk. Turn once to cover the patties completely. Allow the excess egg to drip off before coating with breadcrumbs. Place on a wire rack or cool cookie sheet to dry for half an hour before frying.

Fry the patties until golden on both sides. Place in a shallow baking dish.

In the same frying pan, saute the diced onion, green pepper and sliced mushrooms until limp but not brown. Drain and combine with the cream of mushroom soup, chili sauce and a few tablespoons of milk. Spread this over the meat and refrigerate until time to bake.

(This may be prepared to this point in the morning, or the night before. Take out of the refrigerator an hour before baking.)

Bake at 300°F for 1-1/2 to 2 hours. Transfer the meat to a warm serving platter and maintain heat.

Add the sliced dill pickle and sour cream to the gravy. Stir constantly until blended. Serve with the meat.

Submitted by Tess M Jun 19, 2010 15 min 30 min 45 min
Recipe Rascal