Thursday, February 23, 2012

Garlic and Herb Pork Loin with Herb Gravy

Ohmygosh. This meal turned out a LOT better than I expected. I mean.. you could serve this to company and it is SO stinkin' easy. Plus the meat turns out so tender and juicy, AND the dish makes its own gravy while baking. Yeah, like I said...easy. I adapted the recipe from one I found for my sister to make for her husband on Valentine's day.

The original recipe calls for Lipton Onion Soup, which I am a fan of but Mr. Picky is not. Just don't tell him I used cream of mushroom soup.....

Anyways he LITERALLY licked his plate clean and I was kinda impressed myself. I mean this was a Monday night meal people, I don't do much on Monday nights.

Served with some Country Crock Mashed Potatoes (thank you, coupon) and green beans. Like a Sunday dinner on a Monday night. Except I don't have Monday morning looming in front of me like I would on a Sunday...


-Ingredients-
1 pork tenderloin (I bought HT brand Garlic & Herb which is 1.75 lbs but you can buy plain)
1 can 98% fat free cream of mushroom soup
1 package Knorr Garlic and Herb Sauce Mix
2 c hot water
salt and pepper
flour
2 tbsp canola oil
1/4 c dry white or red wine (optional)

-Directions-

1. Preheat a large cast iron dutch oven with the oil in it over med-high heat.** Preheat oven to 375*.
2. Roll the pork tenderloin around in the flour. If you have a plain tenderloin, you may wish to season it with salt and pepper before you flour it. Since mine was in that salty marinade I did not add any salt to the entire dish.
3. Brown the meat on all sides. Meanwhile, mix your cream of mushroom soup, sauce mix, and hot water together. When the meat is browned on all sides, pour your wine in and deglaze the pan. If you are not using wine go ahead move onto the next step.
4. Slowly pour the soup mixture into the pot, mixing well. Place the lid on the dutch oven and bake at 375 for one hour, or until the meat reads 170* F on a meat thermometer.
5. Serve with the gravy the pork and some potatoes. You will WANT something to soak up this gravy.

** If you do not have a dutch oven, just brown the meat in a regular frying pan (the heavier the better) then transfer the meat to a making dish and pour gravy mixture over it. Cover with foil and bake as described.

Recipe Adapted from: Food.com

4 comments:

  1. Exactly what I've been looking for when I have a pork loin, gravy and all Except I'll skip the mushroom soup. You may want to tell how to do it if one wants to choose the Lipton onion?

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  2. Just use the Lipton Onion soup mix in place of the Garlic and Herb sauce mix.

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  3. This looks really good and quite easy to make too for such a good-looking dish!

    Thanks for sharing.

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  4. It IS so simple, Laura! No one would know how little work it took when they taste it. :)

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