Pork Tenderloin the Best Ever

Cooking a delicious pork tenderloin doesn’t have to be complicated. With just a few ingredients and straightforward steps, you can prepare a mouth-watering dish that’s perfect for any day of the week. Here’s how to make the “Best Ever Pork Tenderloin” that is sure to impress your family and friends with its tender, flavorful goodness.

Pork Tenderloin the Best Ever Recipe:

This “Best Ever Pork Tenderloin” recipe is simple yet delicious, making it a great choice for both weeknight dinners and special occasions. Enjoy the savory, tender slices with your favorite sides for a complete meal that’s sure to satisfy.


  • 2 1/2 lbs pork tenderloin
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-2 tablespoons flour (for dredging)
  • 1-2 tablespoons olive oil
  • 1 package (40 g) Lipton Onion Soup Mix
  • 1 can (10 3/4 ounce) cream of mushroom soup
  • 2 cups hot water


  1. Preheat the Oven: Start by heating your oven to 375 degrees F.
  2. Prepare the Tenderloin: Trim as much fat as you can from the tenderloin. Season it evenly with salt and pepper.
  3. Dredge in Flour: Lightly roll the tenderloin in flour until it’s well coated. This helps to create a delicious crust on the meat.
  4. Brown the Tenderloin: Heat olive oil in a cast-iron skillet over medium-high heat. Once hot, add the tenderloin and brown it on all sides. This step will lock in the flavors and give the surface a nice texture.
  5. Mix the Soups: In a separate bowl, mix together the onion soup mix, cream of mushroom soup, and hot water. Stir until well combined.
  6. Bake: Transfer the browned tenderloin back into the skillet. Slowly pour the soup mixture over the pork, making sure that the onion pieces from the soup mix are resting on top of the tenderloin as much as possible. Cover the skillet.
  7. Cook: Place the skillet in the preheated oven and bake covered for about 1 hour and 15 minutes, or until the internal temperature of the pork reaches 170 degrees F, indicating it is well done.
  8. Serve: Let the tenderloin rest for a few minutes after baking, then slice and serve hot. The rich, creamy sauce pairs wonderfully with the juicy pork.

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