2Tablespoonscorn starch(you can cut this to 1 Tbsp. if you want a sightly thinner gravy)
110.5 ounce cancream of mushroom soup
1packetdry onion soup seasoning
½cupapple cider (or apple juice if cider is not available)
Preheat the oven to 425 degrees. In a cast iron skillet, heat oil over medium high.
Pat pork tenderloin dry and season with salt, pepper and dried thyme to taste.
When the pan is hot, sear the pork on all sides. Keep a close eye on it because cast iron tends to move things along faster than regular pans. You want it to have a nice brown sear without burning it.
While the pork sears, in a separate bowl whisk broth into cornstarch until combined. Then whisk in mushroom soup, onion soup seasoning and apple cider to combine. Set aside.
Once each side is seared, dump broth mixture over the pork and bake for around 20-25 minutes or until the thickest part of the pork reaches an internal temperature of 145 degrees.
Remove the pork from the pan and let it rest under a foil tent for 10 minutes. Slice and serve with gravy immediately.
I use a cast iron pan that I can transfer directly into the oven. You can also use a regular saute pan and then transfer the pork into an over-safe baking dish before pouring the broth mixture over it and baking. If you don't use cast iron, make sure you account for a little extra cooking time as regular pans tend to go a bit slower than cast iron.
Smothered Pork Tenderloin in Apple Cider Gravy https://www.thelifejolie.com/smothered-pork-tenderloin/