with a Creamy Mushroom Sauce (Easy-peasy!)
- Pork Tenderloin (just your average size, approx 1-2 lbs
- Spice blend of your choice (use something with a bit of a kick as the creamy sauce tones it down.) Spice Blend Suggestions - Club House Cajun, Southwest or Spicy Bourbon; Make your own blends with what you have on hand like, combining all or some of garlic powder, chili powder, onion powder, cayenne pepper, oregano, all spice, Cinnamon, nutmeg, thyme
- 1/2 small can Cream of Mushroom soup
- 1/4 cup milk (any fat content)
- 1 tbsp dijon mustard (or any of your fav mustard, grainy, honey, etc.)
- Completely coat all surface area of pork tenderloin with dry rub spice blend. Let merry in fridge for at least 2 hours up to overnight if possible, but not necessary.
- Preheat oven at 400 degrees
- On med to med-high heat in a preheated non-stick pan add a small amount of oil and brown 4 sides of pork tenderloin for 4 minutes each side.
- Put browned pork on oven proof pan or dish and place in oven for 10 minutes. DO NOT COVER.
- In small sauce pan combine, soup, milk and mustard simmer on low until pork is done.
- Remove pork from oven, let rest by covering with foil tent for 8 minutes.
- Slice pork in 1/2 inch slices and drizzle with mushroom sauce. So tender it melts in your mouth, literally! Serve immediately for best mouth watering results!