Recipe: Pork Tenderloin with Sour Cream and Mushrooms

PORK TENDERLOIN WITH SOUR CREAM AND MUSHROOMS
Source: Great Performances Cookbook by the Symphony League of Tupelo, Mississippi

2 (1 1/2 to 2 pounds) whole pork tenderloins
butter
1 (10 3/4 oz) can cream of mushroom soup
2 cups white wine
1 tsp crushed rosemary
1 tbsp onion salt
1/2 tsp garlic powder
1 tbsp freshly ground pepper
1 pound fresh mushrooms, quartered
2 cups sour cream

Brown whole tenderloin over high heat in butter.

Add soup, wine, rosemary, onion salt, garlic powder, and pepper to pan.

Bake 1 1/2 hours at 325F.

While meat is cooking, saute mushrooms in small amount of butter.

During last 15 minutes of baking, add sour cream and sauteed mushrooms.