Roasted Pork Tenderloin

The first pork tenderloin I had was the one my mom makes which I call a fool-proof recipe. It is delicious and succulent every time I make it and is extremely simple to make, but impressive to serve.

Roasted Pork Tenderloin: Serves 3-4

1 Pork Tenderloin - Approx 1lbs
1 Packages Lipton French Onion Soup Mix
1 Medium Onion - Sliced
6-8 Carrots
Water

In a 13x9 Pan place the pork tenderloin, rub 1 package of soup mix all over the tenderloin, toss the onions on top of and around the tenderloin, then peel and chop the carrots into equal size pieces (approx 3" long 1/2" thick - you could also use a bag of baby carrots) and put them around the pork as well. Add 1/2" of water to the pan. Stir to incorporate any of the soup mix that has fallen into the dish into the water.

Bake at 375° for 30-40 minutes, turning the pork half way through, until the pork reaches an internal temperature of 160°F. Remove the pork from the pan, and place on a carving board and tent it with foil to rest for 10 minutes before slicing. This is a crucial step which will ensure that your pork does not dry out, cutting any meat before it has had a chance to rest will most always result in dry meat.

While the meat is resting return the pan to the oven and turn the heat up to 450 degrees to finish cooking the carrots. After 10 minutes remove from the oven and remove the vegetables to their own bowl. You can either serve the gravy as it is or add some corn starch that has been mixed with a 1/4C of water to the gravy in a sauce pot and it will thicken it up when you bring to a boil.

To store leftovers place the slices of pork in a container and pour gravy on top of it, this will help it retain its juiciness.

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WW: 5 Points Plus / serving @ 3 servings
3 Points Plus / serving @ 4 servings