Pork Tenderloin, the Best Ever
photo by limeandspoontt
- Ready In:
- 1hr 35mins
- 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
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.
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.
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.
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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