Cream of Mushroom Soup Pork Tenderloin
Recipe: https://recipestripper.com/recipes/703acd64-d7a3-430d-9745-f4496c94c170
Original source: https://www.saltandlavender.com/cream-of-mushroom-soup-pork-tenderloin/
Recipe image: https://www.saltandlavender.com/wp-content/uploads/2026/02/cream-of-mushroom-soup-pork-tenderloin-3.jpg

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.
Yield: 4
Prep time: PT5M
Cook time: PT20M
Total time: PT25M

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
1. 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).
2. 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.
3. 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.
4. Add the broth and condensed soup to the skillet and stir until smooth.
5. Stir in the spinach. Add a splash more broth or water to thin the sauce if needed.
6. 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.
7. Season with extra salt & pepper if needed and sprinkle the parsley on top if using. Serve immediately.