Onion-Crusted Pork Tenderloin - A mouth-watering pork tenderloin encrusted in French fried onions and drizzled with golden mushroom sauce.
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It's crazy to think that Thanksgiving is only weeks away! It's time to decide who's hosting the glorious meal this year and get to creating the menu! But, let's stop right there. Have you ever considered serving something other than the traditional turkey to your guests?
My husband's extended family always gets together for Thanksgiving, and his grandmother always prepares TWO choices of meat. I'm pretty lucky to be part of this family, right? We usually have a turkey with a chicken. . .or sometimes a ham. When all is said and done, these meals are a whole lot of WORK. Thanksgiving should be a holiday that can be enjoyed even by those cooking the meal! So often our dear mothers and grandmothers are the last to sit down at the table because they are trying to time the meal out just right and keep all of the bowls on the table filled and piping hot.
Today I'm proposing an option to consider for your Thanksgiving meal that isn't turkey, it's this delicious recipe for Onion-Crusted Pork Tenderloin. Mouth-watering and encrusted in French fried onions, this tenderloin is seasoned and cooked to perfection, then drizzled with golden mushroom sauce.
I started out with a Smithfield® Golden Rotisserie Pork Tenderloin I picked up at Walmart. I love their marinated 100% fresh pork because they've done all of the prep work for you. It's already perfectly seasoned and marinated so all I need to do is pull it out of the package the day I need it. No messy marinating bags, no prep, no problem.
So, I decided to cover the tenderloin in French fried onions which I have a slight addiction to. Around the holidays that's okay, right?
To prevent the onions from burning while the meat cooks, you need to tent the meat with foil. This ensures both the meat and the onions cook to perfection. And that's what we're going for here! Place the tenderloin in a preheated 400 degree oven until the meat reaches an internal temperature of 145 degrees.
While the meat cooks, you prepare the mushroom sauce. The sauce is a combination of fresh mushrooms, onions, Cream of Mushroom with Roasted Garlic soup, some milk and a pinch of extra seasoning that really just puts this dish over the top.
The best part about it is that it doesn't need a ton of whisking and babysitting while it thickens. When the meat is ready, remove the tenderloin from the oven and let it rest for about 5 minutes. So tender, so juicy, so beautiful!
It's really quite heavenly, and the perfect main course for a stress-free Thanksgiving dinner.
Drizzle the golden mushroom sauce over the tenderloin pieces, garnish with a bit of parsley and you're going to have some very impressed dinner guests! And guess what? You'll actually get to enjoy the meal, too! Oh, what a wonderful thing to be thankful for!
Onion-Crusted Pork Tenderloin With Golden Mushroom Sauce
Ingredients
- 1 large egg
- 6 ounce container French fried onions (crushed)
- Smithfield Golden Rotisserie Pork Tenderloin
- 4 cups sliced fresh mushrooms (cleaned)
- 1 can (10 ¾ ounces Cream of Mushroom with Roasted Garlic Soup)
- ¼ cup milk
- 2 tablespoons butter
- ½ cup chopped onion
- ½ teaspoon salt
- 1 tablespoon minced garlic
- Fresh parsley (chopped (for garnish))
Instructions
- Preheat oven to 400 degrees.
- Whisk the egg in a small bowl.
- Dredge the tenderloin in the egg and roll in the crushed French fried onions until completely covered.
- Place the tenderloin onto a greased shallow baking pan.
- Tent a piece of tinfoil over the tenderloin to prevent the onions from burning and place in the oven for 20-30 minutes.
- While the meat is cooking, in a sauce pan, sauté the onion, garlic and mushrooms with the butter and the salt.
- Whisk in the soup and the milk and cook the mushroom mixture for 10 minutes or until the sauce reaches the consistency you like.
- When the internal temperature of the pork reaches 145 degrees Fahrenheit, remove the pork from the oven and allow the meat to rest for 5 minutes.
- Spoon the sauce over the tenderloin with some chopped fresh parsley for garnish when serving.
Notes
- Crush French Fried Onions Evenly: Ensure that the French fried onions are crushed to a consistent texture for an even coating on the pork tenderloin. Using a food processor or placing the onions in a sealed plastic bag and gently crushing them with a rolling pin can help achieve uniformity. Avoid large chunks, as they may not adhere well to the tenderloin.
- Monitor Pork Tenderloin Temperature: To achieve the perfect doneness and prevent overcooking, use a meat thermometer to monitor the internal temperature of the pork tenderloin. Remove the tenderloin from the oven when it reaches an internal temperature of 145 degrees Fahrenheit, as it will continue to cook slightly while resting. This ensures juicy and tender pork without drying it out.
- Adjust Mushroom Sauce Consistency: The consistency of the mushroom sauce can be adjusted according to personal preference. If you prefer a thicker sauce, simmer it for a longer time to reduce and thicken. Conversely, if you prefer a thinner sauce, add a little more milk or broth. Taste the sauce as it cooks and adjust the seasoning, such as salt and pepper, to suit your taste buds.
Michelle @ A Dish of Daily Life
I kind of have an addiction to onions too and your recipe looks delicious!!
Jamie | Jamie's Recipes
Lord have mercy! I bet this is dynamite. When I was a child I remember sneaking in to the pantry and eating those French fried onions by the handful. I need to use them as a breading asap!
Sara
Jamie, you're too funny! You need to try this tenderloin if you love French fried onions! It's so good!
Jacqui
This sounds so yummy! Thank you for linking up to Party Time and we hope to see you again next week!
Jennifer
this looks so good! I never would have thought of the onions, but it looks even more delicious with them on.
Sara
Jennifer, this tenderloin turned out so moist, tender and wonderful! I'll admit that those French fried onions are one of my favorite things and I'd probably put them on most everything if I could!
Jen @ Yummy Healthy Easy
I have to admit, I'm terrible about making pork loins! I always seem to overcook them or they come out not that great. This recipe looks easy and so delish! I love the onions on the outside! I'm definitely going to have to give this a try!
Sara
The onions help lock in the juices, Jen and the result is so good. You definitely need to try it out! Thanks for stopping by!
Erin @ Simple, Sweet & Savory
I saw this at the link party and it looks delish! I LOVE the idea of the fried onions to coat the tenderloin. The gravy also looks divine! Pinning!
Sara
Thanks so much, Erin! The sauce just adds to the wonderful flavor of the tenderloin!
Andi @ The Weary Chef
I love this Sara, especially that easy gravy drizzled over the top. I'm practically drooling just looking at it! I kinda forget about pork tenderloin, but I'm going to try this soon.
Kristine @ Kristine's Kitchen
This looks so easy and delicious! I love the crunchy crust on the pork tenderloin!
Sara
Thanks, Kristine! It definitely is easy to make and it's perfect for a special meal!
Marlene Schlegel
Looks delicious!!!!! Will need to try it sometime!!!
Sara
You definitely should, Marlene! It was so tender and moist - and we loved the crunch!