Best Pork Tenderloin Recipe Ever

Last weekend I headed out to Kansas City on Friday afternoon and arrived at my destination in time for the magnificent dinner my friend Linda prepared.  It was the perfect meal and I can't wait to fix it at my house.  Thought maybe you could use an easy new recipe to add to your box, so I'm sharing it today.

What took me to KC was the celebration of Linda's sister, Dorothy.  She was celebrating a big birthday.  Linda thought it was only fitting to fix one of Dorothy's recipes.  She picked the perfect one!  This meal, seriously, was so good we talked about it all weekend long.  Now, I wasn't there for the beginning preparations but Linda assured me it was an easy as it sounded.  I believe she thought stopping to take pictures of every step was harder than actually preparing the meal.

Here's What You Need

2-1/2 pounds pork tenderloin
1/2 teaspoon salt
1/8 teaspoon pepper
1-2 tablespoons flour (enough to dredge tenderloin)
1-2 tablespoons olive oil
1 package of Lipton Onion Soup Mix
1 can of cream of mushroom soup
2 cups hot water

Here's What You Do

Preheat oven to 375 degrees F.

Trim as much of the fat off as you can

Season with salt and pepper.  Linda said she used a little pork seasoning too.

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 the oven for approximately 1 hour and 15 minutes or until the inner temperature reaches 170 degrees (well done)

While the tenderloin was cooked, Linda made some rice and roasted a combination of carrots, parsnips and sweet potatoes.  OH.MY.GOODNESS!!  I'm telling you what -- it was good.  Perfect meal to enjoy with a little wine.  Hope you enjoy it too!

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