Slice the pork tenderloin into medallions and spoon plenty of the creamy sauce from the casserole dish over each serving. Serve warm with your favorite sides.
Variations & Tips
For a milder flavor, use cream of chicken or cream of celery soup instead of cream of mushroom. If your family likes a little extra richness, stir 2–3 tablespoons of grated Parmesan cheese into the sauce before pouring it over the pork. For picky eaters who don’t love visible onion bits, pulse the dry onion soup mix in a small blender or crush it in the packet with a rolling pin to make the pieces finer.
To lighten things up, you can use light sour cream and a reduced-sodium soup and onion mix. For extra veggies, scatter sliced mushrooms or a handful of baby carrots around the pork before adding the sauce—just keep everything tucked into the sauce so it cooks evenly.
If you prefer a stronger herb flavor, sprinkle dried thyme or Italian seasoning over the pork before adding the creamy mixture. Leftovers reheat well: slice the pork, tuck it back into the sauce in the same dish, cover, and warm in a low oven or microwave with a splash of milk if the sauce has thickened too much.
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