30 Minute Pork Tenderloin in Apple Cider Gravy

• Meat

  • 1 Pork tenderloin, small

• Produce

  • 1 Thyme, dried

• Canned Goods

  • 1 14.5 oz. can Chicken broth, low-sodium
  • 1 10.5 oz. can Cream of mushroom soup

• Baking & Spices

  • 2 tbsp Cornstarch
  • 1 packet Onion soup seasoning, dry
  • 1 Pepper
  • 1 Salt

• Oils & Vinegars

  • 2 tbsp Canola or vegetable oil

• Drinks

  • 1/2 cup Apple cider

Found on thelifejolie.com

Description

Ingredients

• 2 Tbsp. of canola or vegetable oil
• 1 small pork tenderloin (mine was around 1 lb. - 1 1/4 lb.)
• Salt, to taste
• Pepper, to taste
• Dried thyme, to taste
• 1 14.5 oz. can of low sodium chicken broth
• 2 Tbsp. of cornstarch (you can cut this to 1 Tbsp. if you want a sightly thinner gravy)
• 1 10.5 oz. can of cream of mushroom soup
• 1 packet of dry onion soup seasoning
• 1/2 cup of apple cider (or apple juice if cider is not available)

Directions

• In a cast iron skillet, heat your oil over medium high. Preheat the oven to 425 degrees.
• Season your pork tenderloin to taste with salt, pepper and thyme.
• In a separate bowl, whisk your broth into your cornstarch until combined. Then whisk in your mushroom soup, onion soup seasoning and apple cider to combine. Set aside.
• When the pan is hot, sear the pork on all sides. Keep a close eye on it because cast iron tends to move things along faster than regular pans. You want it to have a nice brown sear without burning it.
• Once each side is seared, dump your broth mixture over the pork and bake for around 20-25 minutes or until the thickest part of the pork reaches an internal temperature of 145 degrees.
• Remove the pork from the pan and let it rest under a foil tent for 10 minutes.
• Carve and serve with the gravy- enjoy!