This is a wonderful, moist way to make pork tenderloin. My family loves this recipe and I am able to eat it post RNY which is always a good thing! I serve it with Yukon Gold Mashed Potatoes and a wonderful salad that has dried cranberries and walnuts in it.
Pork Tenderloin - I usually buy one that is about 1 1/2 to 2 pounds
1 can Fat Free Cream of Mushroom Soup
1/2 Cup Skim Milk
Extra Virgin Olive Oil
Start by cutting the pork tenderloin, starting at the end, slice pork into medallions about 1/2 inch thick. Then using a meat tenderizer pound the pork until it is about 1/8 of an inch thick. Set aside.
Prepare an egg wash in a small bowl, by beating 2 eggs and adding a spash of milk.
Place bread crumbs on a plate
Dip pork into the egg wash and then place onto bread crumb plate coating both sides
Get out a frying pan and put about 1-2 tbsp of EVOO and set on medium heat, once it is warmed up place your bread crumb coated pork tenderloin medallions in the frying pan and fry on both sides until they are golden brown. Remove pork from frying pan and place on a plate that has paper towel on it, to absorb some of the oil
In a bowl, mix together the Fat Free Cream of Mushroom Soup and a half a cup of milk(Cream of Celery is also excellent if you don't like mushrooms)
Using a 2 quart casserole dish, place some of the mushroom gravy into bottom of casserole dish and then a layer of the pork, then a layer of the gravy, repeat until you have used all of the pork, make sure the top of the meat is covered with gravy. Cover and bake at 350 degrees for one hour.