Ingredients Jump to Instructions ↓

  1. 2 pork tenderloins (1 to 1-1/4 pounds each )

  2. 2 tablespoons olive oil

  3. 1 envelope onion soup mix

  4. 1/2 cup white wine or chicken broth

  5. 1 tablespoon cornstarch

  6. 3/4 cup cold water

Instructions Jump to Ingredients ↑

  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. 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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