This recipe came from my mom, and its the easiest "fancy" entree I've found. Sometimes I add sliced fresh mushrooms to the skillet with the pork. Fix frozen mashed potatoes and a bagged salad, and you can pull together an entire meal with little effort.
Onion Pork Tenderloins
Onion Pork Tenderloins
Prep Time
10 min
Cook Time
30 min
Yield
10 servings
Ingredients
- 2 pork tenderloins (1 to 1-1/4 pounds each)
- 2 tablespoons olive oil
- 1 envelope onion soup mix
- 1/2 cup white wine or chicken broth
- 1 tablespoon cornstarch
- 3/4 cup cold water
Directions
- In a large skillet over medium-high heat, brown tenderloins in oil on all sides. Sprinkle soup mix over the meat; add wine to the skillet. Reduce heat. Cover and simmer for 25-30 minutes or until a thermometer reads 160°, adding water to the skillet if needed. Remove tenderloins and keep warm.
- In a small bowl, combine the cornstarch and water until smooth; gradually stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with tenderloins.
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