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Porkcast (Porknóstico): Blanketed Tenderloin for Dreary Days

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Disclaimer: This is part of a sponsored collaboration with DiMe Media and National Pork Board.  All opinions are 100% mine.

It is officially fall and here in the South that can mean a lot of different things! Where I live it means that one day it can be cold and dreary, like today, but the next it could be balmy and warm. I love the dreary days the best and when those days begin to linger it makes me feel wonderful. I spent a lot of years further north where the fall weather was crisp and I miss that.  One thing that I love to do though is the fall is cook and there is nothing better than cooking with pork. There is just so many different things that you can you with it.

Porknostico

I decided since it has been so dreary the last few days to make my Blanketed Tenderloin. Now this started out as Crusted Tenderloin but after a slight mishap in the kitchen once it ended up been more blanketed and now the family won’t have it any other way. This is my go to dish when I want to make a hearty family meal while still seeming like I did a whole lot of fancy work. The truth is that is really doesn’t require much and the pork does most of the work. 

Preheat oven to 425 degrees F (220 degrees C).

soup paste

Mix the onion and mushroom soup mix with just enough water to form a paste. 

past on meat

Spread it across the top of your tenderloin. I do think because this little package adds a ton of flavor and keeps you from having to salt the meat. I love when I don’t have to salt things.

Blanketed Tenderloin

Mix bread crumbs and olive oil just enough that it is the consistency that would be moist enough to stick to the meat when pressed. Press the crumb mixture onto all sides of the meat until there is no pink showing, usually 1/4 inch thick. Bake for at least 35 minutes until a meat thermometer reads 160°F or until there is no pink when the pork is cut. Let the pork rest for 10 minutes, then cut and serve.

 

One of the great things about pork is that it cooks quickly and allows for easy and delicious meals that are ready in minutes. In fact there are so many different dishes that you can make using pork and love making a really large pork roast and then making shredded BBQ out of it the next day. I really love the leaner cuts although my advice on roasts is to buy the cuts with the fat for the flavor but be sure to cut the fat away before you serve it. That fat on there gives tons of flavor but does nothing for your waistline! With the seasons changing you can really go wild with your recipes. Maybe something fiery that warms you up or head out to the grill for those days that are still too cool to bother with the stove. 

FYI……

For best results, the National Pork Board recommends that you cook pork chops to an internal temperature between 145°F and 160°F with a 3 minute rest. Achieve chop perfection and avoid overcooking by using a digital thermometer.  You can also enjoy pork without adding extra calories by simply choosing a variety of lean pork cuts and use cooking methods like grilling that don’t add fat. Get inspired by checking out Pork Te Inspira! 

Win an Umbrella

Be prepared for any weather forecast and enter to win a #Porknostico umbrella! Enter via DiMeMedia.net.

 

 

Rita
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I live in a small Georgia town that you most likely have never heard of and I LOVE it! My house is more than full as I am a single mother of four & caregiver to my aging mother and uncle. Lover of all things Outlander. Goes to the beat of her own drum woman.

Comments

  1. I hadn’t thought of doing a pork tenderloin this way. Our family typically makes it more like schnitzel. This might be an interesting change and a lot less work.

  2. My family likes to eat pork ( I tell my kids its chicken) I am always looking for new recipes I usually just use lemon and pepper.

  5. some of the best recipes may have been born of a mistake! This does sound sooo good and I would like to try it. I keep forgetting about pork, but I love it!

  10. This looks great! I can’t wait to try it! I never would have thought to use onion & mushroom soup mix.

  11. I have had a few mishaps with recipes that actually turned out better. I really love how easy your recipe is and hardly no prep work involved 🙂

  13. I have not seen a recipe like this before for pork. However, it does look really delicious. Thank you for sharing this recipe.

  17. YUMMY! We love pork, and this recipe looks easy and perfect for Fall! Thank you!

  21. Sounds and looks delicious, I bet that onion soup mix paste adds a nice zip of flavor. I will have to try this. Thanks for sharing!

  26. i love pork and have been running out of things to do with it… this looks fabulous!

  27. I love the idea of the onion soup mix to put on top. I’m sure it gives it that extra something wonderful taste. Thanks for the great idea. Going to try it next time!

  29. Your version sounds good. I have always called the cut you used a pork roast (even the=ough it is a tenderloin) We say pork tenderloin to describe a posrk cutlet thats breaded and fried. Bth are good though~

  30. This looks amazing! I love cooking with pork, my family enjoys it so much! This is the perfect comfort food for the up coming cold months!

  32. I love pork tenderloin, but I would have never thought to fix it this way. I am going to make this and I will let you know what the family thinks.

  35. I have been looking for a good comfort food pork recipe other than pulled pork sandwiches. This is it. I shared on Twitter and pinning too. But most of all I’m off to the store to make it tonight. This looks amazing. Thank you for the help.

  36. Beef prices the way they are, Pork is the main source of meat in our house after the venison is gone. Almost nothing beats a good pork roast with potatoes, carrots, onion and turnips. I plan to try the tenderloin recipe above in one of our near future meals.

  37. That looks like a very tasty way to fix a tenderloin. I’m a big fan of using soups like that.

  38. I absolutely love tenderloin! (Who doesn’t??) I’ve never been great at cooking it but this recipe looks like something I could do. I’ll give it a try.

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