Pork Tenderloin Supreme

Pork Tenderloin Supreme Recipe with Tomato Soup and Onion Soup Mix

Preparation time: 10 minutes | Cooking time: 2 hours | Servings: 6

Introduction

Pork Tenderloin Supreme is a delicious and easy-to-make dish that is perfect for a family dinner or special occasion. This recipe combines tender pork tenderloin with a savory tomato and onion soup mixture for a flavorful and satisfying meal.

History

The origins of Pork Tenderloin Supreme are unclear, but it is a classic recipe that has been enjoyed by many families for generations. This dish is a popular choice for those looking for a simple yet tasty meal that can be easily prepared with minimal ingredients.

Ingredients

2 (1.5 lb (680 g)) lean pork tenderloin
1 can of tomato soup
1 package of dry onion soup mix
2 tbsp of worcestershire sauce

How to prepare

Place the tenderloins in the center of a large sheet of tin foil.
Mix the remaining ingredients and spread them over the meat.
Seal the foil securely.
Place the foil-wrapped meat in a shallow pan and bake it for 2 hours at 325°F (163°C).
Cut the meat into 1-inch slices.
Pour the soup-gravy over the slices of meat.

Variations

You can add diced vegetables, such as bell peppers or mushrooms, to the tomato and onion soup mixture for added flavor and texture.
For a spicy kick, you can add a dash of hot sauce or red pepper flakes to the soup mixture.

Cooking Tips & Tricks

Make sure to seal the foil securely when baking the pork tenderloin to ensure that the meat stays moist and tender.

- You can add additional seasonings or herbs to the tomato and onion soup mixture to customize the flavor to your liking.

- For a crispy exterior, you can sear the pork tenderloin in a hot skillet before wrapping it in foil and baking it in the oven.

Serving Suggestions

Pork Tenderloin Supreme can be served with mashed potatoes, steamed vegetables, or a side salad for a complete and satisfying meal.

Cooking Techniques

Baking the pork tenderloin in foil helps to lock in moisture and flavor, resulting in a tender and juicy meat.

Ingredient Substitutions

If you don't have dry onion soup mix, you can use a combination of onion powder, garlic powder, and salt as a substitute.

Make Ahead Tips

You can prepare the Pork Tenderloin Supreme ahead of time and store it in the refrigerator until ready to bake. This dish also reheats well, making it a great option for meal prep.

Presentation Ideas

Garnish the Pork Tenderloin Supreme with fresh herbs, such as parsley or chives, for a pop of color and added freshness.

Pairing Recommendations

This dish pairs well with a glass of red wine, such as a Pinot Noir or Merlot, to complement the rich flavors of the pork tenderloin.

Storage and Reheating Instructions

Leftover Pork Tenderloin Supreme can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the slices of meat in a microwave-safe dish and heat until warmed through.

Nutrition Information

Calories per serving

Each serving of Pork Tenderloin Supreme contains approximately 250 calories.

Carbohydrates

Each serving of Pork Tenderloin Supreme contains approximately 10 grams of carbohydrates.

Fats

Each serving of Pork Tenderloin Supreme contains approximately 8 grams of fat.

Proteins

Each serving of Pork Tenderloin Supreme contains approximately 30 grams of protein.

Vitamins and minerals

Pork tenderloin is a good source of vitamins and minerals, including iron, zinc, and vitamin B12.

Alergens

This recipe contains soy (from the Worcestershire sauce) and gluten (from the dry onion soup mix).

Summary

Pork Tenderloin Supreme is a high-protein dish that is relatively low in carbohydrates and fats. It is a good source of vitamins and minerals, making it a nutritious choice for a balanced meal.

Summary

Pork Tenderloin Supreme is a simple yet flavorful dish that is perfect for a family dinner or special occasion. With a savory tomato and onion soup mixture, this recipe is sure to become a favorite in your household.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Pork Tenderloin Supreme. It was a chilly autumn day, and I was rummaging through my old recipe box, looking for some inspiration for dinner. As I sifted through the yellowed index cards and tattered magazine clippings, I came across a handwritten note tucked away in the back.

The note was written in elegant cursive script, the ink slightly faded with age. It read:

"To make the most delectable pork tenderloin you have ever tasted, follow these simple steps:

1. Marinate the pork tenderloin in a mixture of garlic, rosemary, and olive oil for at least 2 hours.

2. Sear the pork in a hot skillet until golden brown on all sides.

3. Transfer the pork to a roasting pan and bake in a preheated oven at 375°F for 20-25 minutes, or until the internal temperature reaches 145°F.

4. Let the pork rest for 10 minutes before slicing and serving."

I was intrigued by the simplicity of the recipe and the promise of a mouthwatering meal, so I set out to gather the ingredients and give it a try.

I started by marinating the pork tenderloin in a mixture of minced garlic, fresh rosemary, and extra virgin olive oil. The fragrant aroma filled my kitchen, and I couldn't wait to taste the finished dish.

After two hours of marinating, I heated a skillet over high heat and seared the pork tenderloin until it was beautifully caramelized on all sides. The sizzle of the meat and the crackle of the garlic filled the air, and I knew I was onto something special.

I transferred the seared pork to a roasting pan and placed it in the oven, watching through the glass door as it cooked to perfection. The savory scent of the roasting meat mingled with the earthy aroma of the rosemary, creating a symphony of flavors that made my mouth water.

When the timer chimed, I carefully removed the pork tenderloin from the oven and let it rest on the countertop. The juices from the meat pooled on the cutting board, beckoning me to slice into the tender flesh and taste the fruits of my labor.

As I carved thin slices of the succulent pork, I marveled at how perfectly cooked it was – juicy and tender, with a hint of garlic and rosemary in every bite. I plated the slices on a serving platter and garnished them with fresh herbs, relishing the sight of the dish before me.

When my family gathered around the dinner table that evening, their eyes widened in anticipation as I brought out the Pork Tenderloin Supreme. The rich aroma wafted through the air, drawing them in like bees to honey.

With each forkful, their faces lit up with delight as they savored the melt-in-your-mouth pork, the savory garlic, and the fragrant rosemary. The dish was a hit, and I knew I had stumbled upon a recipe that would become a family favorite for years to come.

As we sat around the table, savoring the last morsels of Pork Tenderloin Supreme, I couldn't help but feel a sense of pride and satisfaction. The recipe had brought us together, creating memories that would linger long after the meal was finished.

And so, with a full heart and a satisfied stomach, I tucked the handwritten note back into my recipe box, knowing that the Pork Tenderloin Supreme would always hold a special place in my culinary repertoire. It was a recipe that had been passed down to me by chance, but one that I would cherish and pass on to future generations with love and pride.