Community Pick
Pork Tenderloin, the Best Ever
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"I have tried many recipes for pork tenderloin and this is the absolute best ever. It is so tender and juicy and great tasting. Hope you enjoy."
photo by limeandspoontt
- Ready In:
- 1hr 35mins
- Ingredients:
- 8
- Serves:
-
6-8
ingredients
directions
- Pre-heat oven to 375 degrees F.
- Trim as much of the fat off as you can.
- Season with Salt& Pepper.
- Roll tenderloin in flour and coat well.
- Heat olive oil in cast iron skillet.
- Brown the tenderloin on all sides.
- Mix the soups together with the hot water.
- Add the soups slowly to the roast allowing the onion pieces to rest on the top of the tenderloin as much as possible.
- Cover and bake in oven for approximately 1 hour and 15 minutes or until the inner temperature reaches 170 degrees (well done).
Questions & Replies
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Adding salt to a recipe that uses Lipton onion soup mix seems like way too much salt. -
I can't find 10 oz. Lipton Onion soup mix. The boxes I have available are only 2 ounces. ? Where do I find 10 ounce and is this correct?? Belinda
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What the heck is a “10 ounce Lipton onion soup mix” ? The package only weighs one ounce. HELP! I was hoping to make it tonight.
Reviews
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We love this dish! I can't bring myself to make pork tenderloin any other way. I make mashed potatoes on the side to go with the gravy. Delicious! I bet it would be good with skinless boneless chicken breasts as well. Thank you for posting my favorite pork recipe. -
Can't believe I am rating something made with canned soup but this is excellent. Had company staying with us and needed another idea for dinner (that was easy) and this fit the bill. I did add about 1/4 cup dry white wine to the sauce, but then I add wine to most dishes. Thanks again for submitting such an easy and tasty recipe.
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This recipe really is delicious. I used Onion Mushroom soup mix instead which turned out perfect. I used just a dash of Kosher salt instead of 1/2 tsp. You just need enough flour to coat the pork, which was less than a cup for me and I used one pork tenderloin. I used whole wheat flour. When it was done and out of the oven, I sliced it right away in the skillet, then stirred it around to get the sauce smothered throughout. The sauce is thin at first, but as you let it sit out for about 10 minutes, it will naturally thicken. I served this meal with Roasted Potatoes and Baby Carrots With Garlic (also from this website). I'll write a review for that one too. Delicious meal. Enjoy! -
I gave this five stars because it really exceeded my expectations. I made a few changes to eliminate any overly canned/ powdered mix after taste. In addition to the recipe provided, I added 1 cup wine, a heaping teaspoon of minced garlic, and a heaping tablespoon of dijon mustard to the soup and water mixture. After it was finished, I added fresh chives and parsley. It produced a very tender pork tenderloin, and a lovely sauce. I served it with mashed potatoes and asparagus. My husband loved it.
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I know it tastes good, but how about a great recipe without the processed soups?
see 123 more reviews
Tweaks
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Did use Lipton soup because of the salt content. Used chopped onionsm my own garlic seasoning and cream of mushroom soup. Perfect !
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I added 1 cup of sour cream because, although I love salt, I found the sauce too salty. The sour cream really neutralized the salt. In order to mix the cold sour cream into the warm sauce and keep the cream from curdling: I added a little sauce to the sour cream first, warming it up, before adding it to the large amount of sauce. It worked.
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This is delicious! I did make one change, I substituted 1/2 cup of pinot noir for a 1/2 cup of the water. It turned out perfect and very tender! My whole family loved it and I will be making this again!!! -
I'm going to have to agree with everyone else, this is great! I had to use cream of chicken in place of cream of mushroom because I disklike mushrooms. My daughter, age 10, only gave the dish 4 stars BUT she ate this last night for supper, the gravy with mashed potatoes for breakfast AND lunch today. I as well ate all the leftovers for breakfast in place of my normal bowl of cereal. Thank you so much for The Best Ever recipe.
RECIPE SUBMITTED BY
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Nimz_
United States
I was one of the original members of Recipezaar that was truly a community of individuals that enjoyed each other in forums and chat rooms. I've been a member of this site since 2003. Made some tremendous friends that I still think of often. I'll continue coming here because my recipes are here and so many more that I tried over the years as a member. It's just a tad boring now and just another recipe site like all the rest. Sad.
