Pork Tenderloin A La Creme Recipe

• 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

1. Preheat oven to 325 degrees.
2. Slightly flatten slices of pork tenderloin; set aside.
3. Combine egg and water.
4. Dip each slice of tenderloin in egg mix and then in crumbs that have been mixed with salt and pepper.
5. Heat butter in saute/fry pan or possibly skillet; brown tenderloin till golden brown.
6. Drain slices and place in bottom of a 2 qt glass baking dish.
7. Combine all other ingredients except noodles; pour over pork.
8. Bake covered for 1 hour.
9. Serve tenderloin and cream sauce over noodles or possibly fettuccine.
10. Serves 4 to 6.

pork tenderloin, egg, water, cracker crumbs, salt, cracked pepper, butter, cream of mushroom soup, sour cream, sherry, mushrooms, egg noodles

Taken from cookeatshare.com/recipes/pork-tenderloin-a-la-creme-22561 (may not work)