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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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This recipe came from my mom, and its the easiest fancy entree I've found. Sometimes I add sliced fresh mushrooms to the skillet with the pork. Fix frozen mashed potatoes and a bagged salad, and you can pull together an entire meal with little effort. Ingredients:
2 pork tenderloins (1 to 1-1/4 pounds each) |
2 tablespoons olive oil |
1 envelope onion soup mix |
1/2 cup white wine or 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 smooth; gradually stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with tenderloins. Yield: 8-10 servings.
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