12 FOUR SEASONS BREEZE | SEPTEMBER 2016
• 1 lb. pork tenderloin
• 1 egg
• 1 Tbsp. water
• 1/2 tsp. dried rosemary, crushed
• 14 tsp. pepper
• 1/8 tsp. garlic powder
• 3/4 cup seasoned bread crumbs
• 2-3 Tbsp. vegetable oil
• 1/2 lb. fresh mushrooms, sliced
• 2 Tbsp. butter
• 1 can (10¾ oz.) condensed cream of
chicken soup
• 1 cup (8 oz.) sour cream
• 1/4 cup chicken broth
DIRECTIONS
Chef 's Corner
By Randy Balt
INGREDIENTS
Creamy
Pork
Tenderloin
This recipe was recommended to me by my mother, Jeanne Balt. It is a wonderfully elegant and easy-to-make pork tenderloin dish with a tasty
cream sauce. The last time I made it, everyone kept coming back for more. The aroma as it cooked was heavenly. Try serving it with garlic
mashed potatoes. Total Time: 1 hour 30 min. • Prep: 30 min. • Bake: 1 hour • Yield: 2-3 servings
1. Cut each tenderloin into eight pieces. Flatten each piece to 3/4-
inch thickness
2. 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.
3. In a large skillet over medium heat, brown pork in oil for 5
minutes on each side. Transfer to a deep 9 x 13 baking dish;
keep warm.
4. In the same skillet, sauté mushrooms in butter until tender. Stir
in the soup, sour cream and chicken broth; pour over pork.
5. Cover and bake at 325° for 1 hour or until pork is tender.
Wine Pairings: Full bodied white wine, such as a Chardonnay or
Viognier.
