Pork Tenderloin Grand Marnier

• 2 lbs pork tenderloin
• 1 egg, beaten
• 2 tablespoons sour cream
• Italian breadcrumbs
• 2 cups mushrooms, sliced
• SAUCE
• 1/4 cup butter, melted
• 1 small onion, finely chopped
• 1/2 cup Grand Marnier
• 1/2 cup dry white wine
• 1 pint heavy whipping cream
• 1/2 cup sliced shallot
• salt
• pepper

1. Cut tenderloin into slices about 2" thick and pound to flatten into cutlets.
2. Or save yourself the work and have your butcher do this for you.
3. Mix the beaten egg and sour cream.
4. Dip cutlets in the egg mixture and then the seasoned bread crumbs.
5. Fry in hot oil/butter just a few minutes per side.
6. Lay in bottom of casserole dish and cover with mushrooms.
7. Blend the sauce ingredients and simmer for about 25 minutes.
8. Pour over pork and mushrooms.
9. Bake 40 minutes at 400 degrees.

pork tenderloin, egg, sour cream, italian breadcrumbs, mushrooms, butter, onion, grand marnier, white wine, cream, shallot, salt, pepper

Taken from www.food.com/recipe/pork-tenderloin-grand-marnier-24976 (may not work)