The Best Ever Pork Tenderloin

• Meat

  • 2 1/2 lb Pork tenderloin

• Canned Goods

  • 1 (10 3/4 ounce can Cream of mushroom soup
  • 1 package Lipton onion soup mix

• Baking & Spices

  • 1/2 cup Flour
  • 1/8 tsp Pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Liquids

  • 2 cup Water, HOT

Found on justapinch.com

Description

Ingredients

• 2 1/2 lb pork tenderloin
• 1/2 tsp salt (optional)
• 1/8 tsp pepper
• 1/2 c flour
• 1-2 Tbsp olive oil
• 1 package lipton onion soup mix
• 1 (10 3/4 ounce) can cream of mushroom soup
• 2 c hot water

Directions

• 1Pre-heat oven to 375 degrees F. Trim as much of the fat off as you can. Season with Salt& Pepper. 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 oven for approximately 1 hour and 15 minutes or until the inner temperature reaches 170 degrees (well done). 2**Noteworthy: Some did say this did not need the extra salt and some said can use less water if you want thicker gravy. Others said it was great the way it is. And some added mushrooms. All of them said it was the best pork and gravy they ever had.