Clean recipe · saltandlavender.com
Cream of Mushroom Soup Pork Tenderloin
This 25-minute cream of mushroom soup pork tenderloin recipe is a basic, family-friendly meal! It uses a shortcut to whip up the creamy and savory sauce with less effort.
Original recipe: saltandlavender.com
- Yield:
- 4 servings
- Prep:
- 5 min
- Cook:
- 20 min
- Total:
- 25 min
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Ingredients
- 1 pound pork tenderloin
- 1/2 teaspoon garlic powder
- Salt & pepper (to taste)
- 1 tablespoon olive oil
- 2 tablespoons butter (divided)
- 1/2 medium onion (chopped)
- 1/2 cup chicken or beef broth (+ more if needed)
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 2 cups (packed) fresh baby spinach
- Chopped parsley (optional, to taste)
Instructions
- Trim off excess fat and silver skin and slice the pork tenderloin into 1" thick rounds. Season with the garlic powder and some salt & pepper (but go easy on the salt).
- Add the olive oil and half the butter to a skillet over medium-high heat. Let the pan heat up for a few minutes. Once the pan is hot, add the pork (do it in two batches if the pan will be crowded) and sear for about 3 minutes/side or until lightly golden. Transfer the pork to a plate.
- Reduce the heat to medium and add the remaining butter and the onions. Cook for 5-7 minutes, stirring fairly often, or until they're softened and lightly browned.
- Add the broth and condensed soup to the skillet and stir until smooth.
- Stir in the spinach. Add a splash more broth or water to thin the sauce if needed.
- Add the pork back in, along with any juices left on the plate. Cook for another 3-5 minutes or until the pork is cooked through and the spinach wilts.
- Season with extra salt & pepper if needed and sprinkle the parsley on top if using. Serve immediately.