Preheat your oven to 375°F (190°C). Lightly grease a glass casserole dish large enough to hold the pork tenderloin without it being crowded.
Place the raw pork tenderloin in the center of the glass casserole dish. If you have two smaller tenderloins, lay them side by side.
In a medium bowl, whisk together the condensed cream of mushroom soup, sour cream, and dry onion soup mix until smooth and thick. This should look like a rich, creamy sauce.
Pour the creamy sauce evenly over the pork tenderloin, making sure the top and sides are well coated. Use a spatula to spread it so the pork is surrounded by the sauce in the dish.
Cover the glass casserole dish tightly with aluminum foil. Place it on the middle rack of the preheated oven.
Bake covered for 30 minutes. Then carefully remove the foil (watch for steam), spoon some of the hot sauce over the top of the pork, and return the dish to the oven uncovered.
Continue baking, uncovered, for another 15–25 minutes, or until the pork reaches an internal temperature of 145°F (63°C) in the thickest part. The sauce should be bubbling and slightly thickened around the pork.
Remove the dish from the oven and let the pork rest in the sauce for 5–10 minutes before slicing. This helps keep it juicy and lets the sauce settle.
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