Preheat oven to 400 degrees.

Whisk the egg in a small bowl.

Dredge the tenderloin in the egg and roll in the crushed French fried onions until completely covered.

Place the tenderloin onto a greased shallow baking pan.

Tent a piece of tinfoil over the tenderloin to prevent the onions from burning and place in the oven for 20-30 minutes.

While the meat is cooking, in a sauce pan, sauté the onion, garlic and mushrooms with the butter and the salt.

Whisk in the soup and the milk and cook the mushroom mixture for 10 minutes or until the sauce reaches the consistency you like.

When the internal temperature of the pork reaches 145 degrees Fahrenheit, remove the pork from the oven and allow the meat to rest for 5 minutes.

Spoon the sauce over the tenderloin with some chopped fresh parsley for garnish when serving.