 |
Prep Time: 15 Minutes Cook Time: 27 Minutes |
Ready In: 42 Minutes Servings: 10 |
|
My family loved these tenderloins. They are so juicy and smell wonderful cooking. When I made this recipe I used canola oil in place of the olive oil and I used chicken broth in place of the wine. I did need to use more 1 tablespoon more cornstarch and about a 1/8-1/4 cup more cold water. Fresh sliced mushrooms can be added but are optional. Ingredients:
2 pork tenderloin (1-1/4 pounds each) |
2 tablespoons olive oil |
1 ounce onion soup mix (1 envelope) |
1/2 cup white wine or 1/2 cup chicken broth |
1 tablespoon cornstarch |
3/4 cup cold water |
Directions:
1. In a large skillet over medium-high heat, brown tenderloins in oil on all sides. Sprinkle soup mix over the meat; add wine to the skillet. Reduce heat. Cover and simmer for 25-30 minutes or until a meat thermometer reads 160, adding water to the skillet if needed. Remove tenderloins and keep warm.
2. In a small bowl, combine the cornstarch and water until smoth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with tenderloins.
|
|