Creamy Pork Tenderloin

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 panko bread crumbs
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. Use a meat tenderizer to flatten pieces to about 3/4 inch thickness.

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.

In a large skillet over medium heat, brown pork in oil for about 5 minutes on each side. Remove pork medallions to a 13 x 9 pan. In the same skillet, saute mushrooms in butter until tender.

Add in a cup of sour cream then 1/4 cup chicken broth. Cover the dish with foil and bake in a 325 degree oven for one hour.