Sent in by: Dorie
3 pounds lean Pork tenderloin roast
8 oz sour cream
2 large cans of mushrooms (save the liquid)
4 oz Mozarella
2 packages Knorr cream sauce for Pork
Dry rub (recipe below)
Lightly cover meat with dry rub and place in the fridge for 2 days.
Brown meat in a little oil and place in a baking dish.
Add the water from the mushrooms, plus one cup of water, and set in the oven
Bake at 350° for 1 1/2 hours.
Take out of oven and slice.
Mix sour cream, mushrooms, and Knorr sauce mix with 2 cups of water.
Add to pork, top with mozarella, and bake for 10 minutes longer.
Serve with Swabian noodles or potato balls and a salad.
Dry Rub for pork or Lamb
1 1/2 Tbsp coarse salt or Kosher salt.
1 tsp finely ground black pepper
1 tsp Thyme
2 tsp Rosemary
3 largegarlic cloves, minced
1/2 tsp ground alspice or cloves (for pork only)
Mix all ingrdients.
Rub over meat surface.
Cover meat and place in fridge for 2-24 hours.
Makes 1/4 c Enough for a 4 pound roast or 4 pounds of steaks or chops.