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Country Kitchen
February 16, 2011 Previous Recipe | Next Recipe
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SWEET POTATO CASSEROLE
BLUEBERRY POUND CAKE
MUSHROOM PORK TENDERLOIN
HONEY BUN CAKE
HOT MARINATED GREEN BEANS
BAKED POTATO SOUP
BLACK BEAN AND RICE SOUP
APPLE PECAN PIE
MUSHROOM PORK TENDERLOIN

1 pork tenderloin (about 2 pounds)
1/4 cup mayonnaise
1 envelope onion soup mix
2 teaspoons minced garlic
8 ounces pre-sliced mushrooms
1 tablespoon flour
1/2 cup milk

Slice tenderloin diagonally into
about 12 slices half-inch thick.
Combine mayonnaise, soup mix
and garlic in a large bowl. Stir pork
slices and mushrooms into soup
mixture until well coated. Preheat
large sauté pan on medium-high
heat 2 to 3 minutes. Place pork
slices in pan and add remaining
soup mixture. Cook 2 to 3 minutes
on each side or until browned. Stir
in flour and cook 1 to 2 minutes
more. Stir in milk and reduce heat
to low. Cook 4 to 6 minutes or
until sauce thickens and pork is
cooked through. Serve over rice or
noodles.
Note: Cathy recommends using
baby portabella mushroom slices if
available.





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