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Pork. It’s the other white meat.

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A long time ago, I used to post the occasional recipe. I don’t know why I haven’t written a recipe post in so long but it may have something to do with the fact that I assume y’all know how to heat up Dino Nuggets in the microwave or pick up your phone and order pizza.

But I seem to have inadvertently stumbled upon a case of the writer’s block, so today is your lucky day.

A while back I was on the phone with Sophie and we were talking about various ways to prepare pork products. If I remember correctly, there was a sale on pork chops at HEB ($1.99 a pound!) which led to the conversation.

Because isn’t that what friends do? Talk for hours on the phone about pork recipes, what’s on sale at Walmart, and if Jack Bauer will ultimately meet his demise through exposure to bio-weapons or who shot J.R.?

Oh my word, I have turned into my Mema.

Anyway, I told her that I couldn’t believe I’d never told her about my creamy pork tenderloin recipe because I believe it was singlehandedly responsible for P’s decision to spend the rest of his life with me. Well, that and my awesome collection of Carpenters’ CD’s.

Yesterday I actually remembered to purchase a pork tenderloin from HEB and will now share the recipe with you, complete with very poor photography of the entire process. Except for the steps I forgot to photograph.

Creamy Pork Tenderloin

List of Ingredients (I didn’t take a picture of them. This is starting out well.)

1 pork tenderloin (about 1 pound)
1 egg
1 tbs. water
1/2 tsp. dried rosemary, crushed
1/4 tsp. pepper
1/2 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 cream
1/4 cup chicken broth

Cut the tenderloin into about six to eight pieces.

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Use a mallet or hammer or whatever to flatten the pieces to about 3/4 inch thickness. You may notice in this picture that no one has shown up to demolish my countertops and hook me up with some new granite ones.

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I don’t think those pieces are 3/4 inch thick but let’s just go with it. I’ve never been into precise measurements. It’s a pork recipe, not rocket science.

Combine egg, water, rosemary, pepper, and garlic powder in a small bowl. Place the bread crumbs in a separate bowl. Dip the pork into egg mixture, then into bread crumbs.

(I didn’t get a picture of any of this because my food photographer is unreliable at best. She may be worse than my maid.)

In a large skillet over medium heat, brown pork in oil for about 5 minutes on each side.

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That’s the reflection from the overhead lighting that you see in the skillet. I believe this is why magazines hire food stylists and not some hack who should stick to ordering takeout.

Remove the pork medallions to a 13 x 9 pan. In the same skillet, saute mushrooms in butter until tender.

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Add in a cup of sour cream. I like to use “light” sour cream in my fried pork recipes. It keeps it healthy.

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Stir in cream of chicken soup. I used cream of mushroom instead because I am a culinary renegade. Also, I didn’t have any cream of chicken soup.

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The last step is to add a 1/4 cup chicken broth, which is so simple when you actually have chicken broth available. It’s like I didn’t even look at the recipe before I went to HEB.

(I’ll be honest, I didn’t even look at the recipe before I went to HEB)

But because necessity is the mother of invention, I improvised.

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Sure there may have been a stray princess noodle mixed in but that just adds to the complexity of the dish. Plus, guess what Caroline is eating for dinner tonight?

Stir all the ingredients together until the sauce is smooth, then pour over the pork.

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

Serve with rice and maybe some sort of vegetable to balance out all the various cream products and butter.

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I chose salad because the only green vegetable I had on hand was lettuce.

The important thing is that I remembered to buy Sour Patch Kids.

And a large bag of M&M’s.

And some Dreyer’s Chocolate Peanut Butter Cup ice cream.

You know, the essentials.

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Comments

  1. if ever there were a Pork Princess in the great state of Texas, you’d be my #1 pick.
    (by the way, do you still have a ‘recipes’ area somewhere in your blog?)

  3. as someone who just purchased a pork tenderloin yesterday and spotted it this morning waiting for me on the bottom shelf of my fridge, i thank you!

  4. i love your blog! you make me smile in the morning…which is very hard to do considering i am not a morning person at all!!!

    i am definitely going to try this recipe. yummy!!

    it’s always great to find new recipes!!

  5. OK, this is cool…..because

    A: I am a horrible cook and I need EASY recipes to follow..

    and B: I have always been “a-skeered” to buy a pork tenderloin for fear that I would put my family in the hospital for botulism for not cooking it properly.

    So double YAY! for me today!
    Thanks!!!

    ps. I gave you an award today at my blog….I know you are slammed with bloggin duties, but I couldn’t NOT list you as a blogger who I love to pop in on!

  7. I am a fairly new reader of your blog and I don’t even cook and this post made me laugh!!! You give me hope – except I don’t have anyone in the house who would require princess noodles so I would have been seriously out of luck for a backup to the chicken broth!!! God bless!!!

  9. Oh my gosh, that is the funniest recipe I have ever read. I can’t believe you put in the princess soup. You are MY kind of cook!

    Do you think I could dump all of those ingredients in the crock pot and it would come out OK?

  11. That looks yum and your recipe cracked me up because I always realize I’m missing ingredients and try to improvise – the princess soup took the cake! ha!

  13. I my gosh, it’s like I can’t type anymore. I meant to say “You GET an extra 10 points.”

    But the bad grammar was totally intentional.

  14. Thanks so much for this great recipe…I just bought pork tenderloin this week, and haven’t in about a year. I was wondering how I was going to prepare it, found the solution! Looks delicious:)!

  15. That looks like a good one! I think I’m going to try it (someday). I am such a horrible planner that last night was leftover night and it was only Tuesday! I especially loved the improvised chicken broth trick, that will come in handy the next time I cook (whenever that may be)!
    Carol in NC

  16. You have no idea how much I LOVE that you used the princess soup! I am definitely someone who does not have a kitchen stocked with “proper” ingredients and I would totally do this. 🙂

    Sounds good!

  17. Finally, a chef I can identify with. I, myself, am measuring challenged (the measuring cups are in a drawer across the kitchen- way too far to walk) and love the dump a can of this and that recipes. And the adaptability. Truly a culinary masterpiece.

  18. We love pork at my house. I don’t post too many pork recipes though, because I have vegetarian friends and they read my blog. We like to get a tenderloin, rub it with salt, pepper, onion powder, and douse it with soy sauce, and just stick it in the oven for an hour on 300.

    Another quickie method is simply buy a bottle of barbeque sauce, empty the bottle on the pork chops or roast, and cook for an hour or so around 300.

    My daughter loves ribs. We like to put them in the slow cooker on low all day, after dousing them with salt, pepper, seasoning salt. About an hour before eating, add in some bottled barbeque sauce. this is the best recipe. Takes all of 5 minutes to fix…

  19. Okay- you have got to watch “Pig Bomb” on the Discovery Channel. Trust me, you’ll find an unending supply of pork at prices you can’t beat. And- it’s like watching some sort of Deliverance train wreck unlike ANYTHING I’ve ever seen before.

  23. This is how you write when you have writer’s block? You still crack me up! I think a stray princess noodle in a pork dish is essencial to the flavor and texture.

  24. As my guy will say, “A meal isn’t a meal unless there is a little pork on your plate.”

    He grew up on a hog farm where they always had pork. Then he met me, the girl who eats meat, but prefers not too.

    That’s a match right there!

    However, I will say, I am making this. YUM!

  25. It’s hard to find a good pork recipe. This one looks delish. I will have to make this after we finish up the Pioneer Woman’s Chicken Spaghetti. I love scouring other blogs for things to make for dinner. I do believe we have the same dishes. PB’s Emma collection. Love them. Thanks for sharing.

  26. You’re friggin’ hilarious, and our cooking strategies sound just about the same.

    To heck with looking at an actual recipe before going grocery shopping, I prefer trying to remember all 7 ingredients on the spot…makes me feel like I’m on my own personal shoot of “Super Market Sweep” the way I dash from aisle to aisle, and ultimately back to the same aisle (b/c I forgot the most important thing).

    *Sigh* Maybe I’ll actually write this one down. Looks delish.

  27. Who knew I could giggle over a Pork Chop recipe!?!

    Your writing genious tickles me. But your culinary improvisions just made me spit out my coffee.

    Chicken broth from the princess soup? Classic!

  29. Love the improv on the chicken broth! I think I’m gonna have to try this out this weekend. The only time I have to cook is now on the weekends because of baseball season. Oh who am I kidding I will still probably order in pizza!

  31. ok…I have to ask the burning question…do Sour Patch Kids make your teeth hurt? I am also a big fan of them, they happen to be my favorite but they make my teeth hurt. I have recently switched to Swedish Fish.

  32. Try this one- it’s a friendly crock pot recipe.

    1 can whole cranberry sauce
    1 pkg Lipton onion soup mix
    8 oz Russian salad dressing
    1 pork tenderloin

    Mix it all together and cook on low 6-8 hours. The sauce is delicious over mashed potatoes.

  33. I just absolutley LOVE ya!! Yea, I know I have never met ya but I LOVE ya! You are my daily dose of genuine laughter! Keep it up girlfriend 🙂

  34. Oh my goodness, I am laughing out loud and when Tommy asked me why, I told him I was reading a pork tenderloin recipe. 🙂 You have no idea how happy this makes me, because I actually have every single one of these ingredients in my kitchen right now — and without an HEB, that is no small feat. Thanks so much for sharing. Have a wonderful day!

  37. This looks divine. We were at the grocery store the other night making our weekly food purchases and my daughter went with my husband to the ice cream aisle to find some frozen yogurt and they showed up with some slow churn vanilla bean (boring!). My daughter declared, “He wouldn’t even let me get the Dreyer’s Chocolate Peanut Butter Cup ice cream!!” She’s probably going to turn us in for neglect!

  39. It sounds delicious. I love pork tenderloin anyway and I don’t have a creamy version.

    I do love your ingeniuty in the face of adversity (no chicken broth…very clever.)

  40. Can someone tell me what HEB stands for? I’ve seen it in a few posts (and please don’t yell…I’m from the East Coast and currently live out of the country). I assume it’s a grocery chain in Texas but what are the initials for? I really hope it’s not something obvious.

    Oh, and I just bought a pork tenderloin today so thanks!

    And I do have a cast iron skillet…my husband is a Tennessee boy.

  42. A mixture of “Cream of ____” soups in a recipe. Why, Mel, you might actually be from Alabama.

    And this looks yummy. Thank you for planning my menu one night soon.

    Also, totally unrelated….actually, kinda related…anyhoo….
    I have a friend who is actually a Rocket Scientist. For real. She works for NASA in Huntsville. So when people say to her, “Paige, it isn’t rocket science,” she can say, “Well, actually it is.” I want to be her.

    Oh, and her brother’s a brain surgeon. Their parents officially win the Bragging Rights award.

    Ok. This comment was full of useless info.

    As you were.

  44. I think you are a genius! I don’t think I would have thought to use the broth from Princess Noodle Soup. I literally snorted when I saw that picture. Thanks for that.
    Also, I may just have to try this recipe out on my husband. I don’t cook. Hardly EVER do I cook. But, I think I can handle this.

  46. Hmmm… food photographers have a hard time photographing every step when they have bread crumbs and beaten egg on their fingers; I’m just sayin’. I think your photog did a fine job and deserves a raise. Or maybe some $2 dresses at the Walmart. Once again, I’m just sayin’. That recipe looks yummy… VERY yummy! Princess Noodles and all….

  48. My husband loves to cook and I love to eat, so we make a good team. I think I’ll share this with him. My improvisations never seem to turn out when I try to cook. So I’m usually the assistant and keep things cleaned up as we go.
    You are at the top of my bookmarks and always start my day off with a good laugh.

  52. I’m laughing so hard, I’m crying.

    You should host an Anti-Martha show. (Not as in Auntie Martha or against Martha Stewart, but the Opposite-Martha. A Martha for the Rest of Us if you will.)

  54. Sounds exactly what a quick meal and trip to the store in my house yeilds! I always forget stuff….like the pork for my pork chop dinner last night. But, whats another pizza night among friends???

  57. that is definitely how my recipes go. i don’t know if i have ever followed a recipe exactly…which is why my baking never turns out!

  58. My mouth seriously watered, but my hubs WILL NOT TOUCH MUSHROOMS….whatcha think?
    Other than the fact he’s just stupid. ha!

  59. Hubs married me for my beef roast. I’m glad to share success with someone else.

    This sounds and looks great. Princess noodle and all.

  60. I use a recipe almost identical to yours…and then you went and made it identical to mine by using the cream of mushroom soup! LOL This recipe IS divine and your husband was right to snatch up someone who could make it!

  61. yummmm….
    I’ll be trying that soon!
    You can never go wrong with a recipe that calls for cream of whatever soup and sour cream!
    Sometimes if a recipe calls for sour cream and I’m out, I sub mayo….shhhhh….My family claims to hate mayo! 😉

  62. Move ASIDE I say…I’m off to HEB like Sherman to Atlanta to secure me a tenderloin of pork and a can of that there creamy soup!!

  63. That sounds really good! I’m always looking for good pork recipes just to have some variety from the normal chicken and beef stuff. And you’re not alone with buying “essentials”. Why is it that chocolate syrup is at the top of my grocery list each week these days? Not so sure about sour patch kids 😉 but I’m all about the other essentials you listed!

  66. I don’t like pork one bit but that actually looks good enough to try. We don’t have HEB (I’m actually not even sure I’ve heard of it except on your blog) but I’m headed out tonight to find a tenderloin and try it. My husband is gonna think I’m the bomb-sheezy. That looks delicious!

    Thanks for sharing!

  67. Please stop posting spoilers of the current season of 24. My hubby and I are about to start watching Season 3. Yes, we are years behind, but we’re late to the party. Thank you.

  73. Oh my this looks absolutely yummy. We eat pork at least once a week. This looks like a recipe I’d definitely try.

    One of my favorite sides for basically any pork recipe is rosemary potatoes. In fact, I have a bag of potatoes calling out to me right now 🙂

  75. I’ve been reading and enjoying your blog for a long time, but never commented before. This time I had to say something. This pork recipe sounds delicious and I’m definitely going to try it, but the main reason I commented is to tell you that you are hysterically funny. I literally laughed out loud reading this post. I figured I would be the only one who would open a can of chicken noodle soup to use the broth for a different recipe. I’ve never done that before, but it’s definitely something I would do – and now I’ve found another whole resource for chicken broth. Thanks for that.

  76. I have a similar pork recipe that uses ginger and rosemary as the seasonings, and sour cream and cream of mushroom soup in the sauce, but instead of sauteed mushrooms, you top it with French fried onions before baking. I’m sure it is much “healthier” with french-fried onions, and since I always use regular sour cream instead of light…lol!!!
    I am definitely going to try your recipe, it sounds good!!!

  77. Just wanted to say that I made this tonight…. it was DELISH. My husband (a fellow AGGIE!!) loved it. My 18-month-old cleaned her plate. My 3.5-yr-old picky eater even liked it! Definitely a keeper. The recipe, that is. (We’ve already decided to keep the kids. 🙂 ) Thanks for posting!

  78. Oh, I love that you’ve posted a recipe….and quick and easy is right up my alley with our crazy schedule with 3 active kids. This looks just delicious! Can’t wait to give it a try!

    Your ingenuity to seek out the replacement chicken broth in the form of sucking the Disney gals dry was a hoot! 🙂

  79. LOVE the chicken broth sub-in! Sounds like the time I used tomato paste to make tomato soup for my oldest because it was what he desperately desired and it was frozen and snowy.
    Anyway, that sounds AMAZING and I may just have to make that for dinner this next week. yum!

  80. Hmmm, I think I would like that one, even if there are mushrooms involved.

    And your chicken stock dilemma? Brilliant solution!

  81. Wow – my hubby made this last night & although he got a little happy with the rosemary (we only had plain bread crumbs so he was turning them into Italians) we REALLY liked it! It’s a keeper!

  82. I made this last night and my husband said it is a keeper. Even all 3 of my kids wolfed it down. Thanks for sharing.

  84. Made this last night & it was sooo good! It was a little more work than I normally put into dinner especially b/c I made mashed potatoes instead of rice, but it was worth it! Thanks for the recipe!

  85. I made this this week and we loved it. I’m not a fan of rosemary, so left that out, and it was still delicious. Thanks for sharing!