The holidays keep us busier than usual, and sometimes we just need a nice meal that's easy to make, too. That's when this stovetop dinner comes in handy! It's so easy to make, and only takes about half an hour, but the results are delicious!
Holiday pork tenderloin and vegetables by Mama Steph
One uncooked pork tenderloin, about 1 1/2 pounds
1 large onion, quartered
6-7 garlic cloves, peeled and halved
8 ounces peeled baby carrots
1 pound tiny potatoes, any color
1 can French onion Soup
Seasoning blend, like Tony Chacheres
1. In a large skillet that has a lid, pour in 2 tablespoons olive oil. Turn on medium-high heat, and when hot, place the tenderloin into the oil. Brown all sides of the tenderloin, then poke a few holes in the top of the meat, then push garlic cloves into the holes.
2. Add the onion, carrots, and potatoes to the pan.
3. Pour the soup and one can of water over the vegetables, then sprinkle with seasoning salt.
4. Cover with lid, and allow to come to a boil. Turn heat down to medium low, maintaining a gentle boil. Cook for at least 30 minutes, then test potatoes for doneness by poking with a fork. If needed, cook a bit longer until tender.
5. IMPORTANT: Remove pan from heat and allow meat to sit, uncut, for at least ten minutes. This allows juices to redistribute into the meat. Skipping this step will mean your tenderloin won't be as juicy and tender as it should be.