Creamy Pork Tenderloin

Yesterday I decided I would have the in-laws over for dinner, desert and a couple games of marbles (the mother-in-law and I won both games).

As I was deciding what to have for dinner I remembered that I had 2 pork tenderloins in the freezer and that there was a pork recipe I was anxious to try over on Big Mamas blog. So, for dinner we had Creamy Pork Tenderloin, mashed potatoes (this would also be really good with rice) and mixed veggies - and for desert, homemade peach cobbler and vanilla ice cream. Here are the recipes for you to try for your family and friends!

List of Ingredients

1 pork tenderloin (about 1 pound)
1 egg
1 tbs. water1/2 tsp. dried rosemary, crushed
1/4 tsp. pepper1/2 tsp. garlic powder
1 cup Italian-seasoned dry bread crumbs (I buy these because PLEASE)
3 tbs. canola oil
1 pound fresh mushrooms, sliced
2 tbs. butter
1 can cream of chicken soup
1 cup sour cream1/4 cup chicken broth

Cut the tenderloin into about six to eight pieces. Use a mallet or hammer or whatever to flatten the pieces to about 3/4 inch thickness.

Combine egg, water, rosemary, pepper, and garlic powder i

n a small bowl. Place the bread crumbs in a separate bowl. Dip the pork into egg mixture, then into bread crumbs.

In a large skillet over medium heat, brown pork in oil for about 5 minutes on each side. Remove the pork medallions to a 13 x 9 pan.

In the same skillet, saute mushrooms in butter until tender.Add in a cup of sour cream. Stir in cream of chicken soup.The last step is to add a 1/4 cup chicken broth. Stir all the ingredients together until the sauce is smooth, then pour over the pork.

Cover the dish with foil and bake in a 325 degree oven for one hour.

SO yummy, and the pork was nice and tender, no knives needed!

(photo courtesy of Bigmamablog.com)

Now, for the peach cobbler...

Ingredients

BATTER

• 1/2 cup melted butter
• 1 cup flour
• 1 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2/3 cup room temperature milk
• 1 room temperature egg

FILLING

• 1 (28 ounce) can sliced peaches, drained --- I used 4 fresh peaches, but 5 would probably be better1 cup sugar

• 1 teaspoon cinnamon
• 1/2 teaspoon butmeg

Directions

Melt butter in a 9 x 13 inch pan.

Mix together flour, sugar, baking powder & salt.

Stir in milk & egg.

Pour evenly over melted butter.

Combine peaches, sugar & spices and spread over batter-DO NOT STIR!

Bake 35-45 minutes at 350°F until batter comes to the top and is golden brown.

Serve warm with ice cream.

(photo courtesy of recipzaar.com)