1/3 Photos of Monday Night Pork Tenderloin
1 hr 20 mins
My sister and I cook dinner for a group of want-a-be race car drivers that meet in the Man Cave every Monday night. This is one of their favorite meals that we fix. It is simple to make and is just down right good eating. It makes its own gravy that is great over rice or mashed potatoes. Hope you enjoy.
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- 1 1/2 lbs pork tenderloin
- 1 large onion, thinly sliced
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4-1/2 teaspoon fresh ground pepper
- 1 bay leaf
- 2 tablespoons smart balance oil, for browning sauce (or whatever oil you want to use -or more as needed)
- 1 (1 1/2 ounce) package French onion soup mix (I use Knorr)
- 2 cups warm water
- 1Trim most of the visible fat from the tenderloin.
- 2In a large oven proof skillet heat oil over medium high heat.
- 3Sprinkle the garlic powder, salt and pepper evenly over the tenderloin.
- 4Add to the oil and brown on each side about 3 minutes or until golden brown.
- 5Remove the skillet from the heat.
- 6Remove the tenderloin and set aside.
- 7Drain the oil leaving the browned pieces.
- 8Return the tenderloin to the skillet.
- 9Add the sliced onion to the skillet layering some on the top of the tenderloin.
- 10Mix the French Onion Soup Mix with water. Pour over the tenderloin and add the bay leaf.
- 11Cover and cook for about an hour or until the internal temp reaches 160 degrees.
- 12Check the last 15 minutes or so and add a little extra water if needed.
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Nutritional Facts for Monday Night Pork Tenderloin
Serving Size: 1 (345 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 313.5
- Calories from Fat 116
- Total Fat 12.9 g
- Saturated Fat 2.9 g
- Cholesterol 110.6 mg
- Sodium 1238.5 mg
- Total Carbohydrate 11.0 g
- Dietary Fiber 1.4 g
- Sugars 2.1 g
- Protein 36.5 g