This post may contain affiliate links. Please read our disclosure policy.
This 25-minute cream of mushroom soup pork tenderloin recipe is a basic, family-friendly meal! It uses a shortcut to whip up the creamy and savory sauce with less effort.
You may like my Garlic Mushroom Pasta or Creamy Mushroom Sauce as well.
Why you’ll love it
Pork tenderloin is a lean, inexpensive, mild-flavored alternative to chicken, and it’s easy to cook. That last part is especially true in this recipe! If you have a can of condensed mushroom soup kicking around your pantry, you’re already on the way to making this.
As I always say, there’s nothing wrong with taking a readymade shortcut to dinner. We’ve also got savory flavor from sautéed onions and a few other everyday staples. Top it all off with fresh spinach, and these simple pork tenderloin medallions are just so tasty.
What you’ll need
- Pork tenderloin – we’re cutting it into rounds. Note that pork loin is a different cut of meat and not interchangeable.
- Garlic powder – to season the meat directly along with salt & pepper
- Olive oil and butter – for pan frying
- Onion – chopped sweet Vidalia onions are my go-to
- Broth – use either chicken or beef broth
- Condensed soup – cream of mushroom soup makes the velvety, flavorful base of the sauce
- Spinach – it’s an easy way to get those greens in!
Helpful tips
- If you’ve never cared for pork in the past, chances are you were eating overcooked, leathery pork. It’s meant to be eaten at 145F while still tender, and a little pink inside is ok!
- Just another reminder that pork tenderloin is not the same thing as pork loin at all. You can’t swap ’em since the latter requires way more cooking time.
How to make cream of mushroom pork tenderloin
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Prep the tenderloin, and season with the garlic powder and some salt & pepper. Heat up the olive oil and half the butter in a skillet. Add the pork, and sear on both sides until golden. Transfer to a plate.
Add the rest of the butter to the pan along with the onions. Cook until they’re nicely browned. Pour in the broth and condensed soup, stirring until smooth. Stir in the spinach.
Return the pork, and pour in any juices from the plate. Simmer until the pork reaches 145F and the spinach wilts. Taste, add extra salt & pepper if needed, and sprinkle with chopped parsley if desired.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Here’s my Le Creuset skillet pictured in thyme, and you can never go wrong with a budget-friendly Lodge cast iron skillet.
- This can opener has been going strong in my home for 10+ years.
- Here’s my buttah dish (with measurement markings for where to cut).
Substitutions and variations
- I have a more from-scratch version of this recipe, my Creamy Mushroom Pork Tenderloin, if that’s more your thing.
- Check out the pork chop and chicken versions instead: Cream of Mushroom Soup Pork Chops or Cream of Mushroom Soup Chicken (Skillet Recipe).
- Replace the cream of mushroom soup with cream of chicken soup if you prefer.
What to serve with this pork recipe
- These Sour Cream Mashed Potatoes are fantastic with all the sauce! They have an irresistible little bit of tanginess for contrast.
- Or try rice like my Stick of Butter Rice, or egg noodles or another variety of pasta.
- Make a vibrant salad like my simple Easy Cucumber Tomato Avocado Salad.
Leftovers and storage
- Store leftovers for 3-4 days in the fridge.
- Reheat slowly over low heat, taking care not to overcook it. Pork tenderloin can dry out fast.
- I don’t recommend freezing it. The meat is likely to dry out more, and the sauce may change texture.
Made this creamy pork tenderloin with condensed soup? Please leave a star rating and review below! Or tag me on your Instagram stories.
Cream of Mushroom Soup Pork Tenderloin
Ingredients
- 1 pound pork tenderloin
- 1/2 teaspoon garlic powder
- Salt & pepper to taste
- 1 tablespoon olive oil
- 2 tablespoons butter divided
- 1/2 medium onion chopped
- 1/2 cup chicken or beef broth + more if needed
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 2 cups (packed) fresh baby spinach
- Chopped parsley optional, to taste
Instructions
- Trim off excess fat and silver skin and slice the pork tenderloin into 1" thick rounds. Season with the garlic powder and some salt & pepper (but go easy on the salt).
- Add the olive oil and half the butter to a skillet over medium-high heat. Let the pan heat up for a few minutes. Once the pan is hot, add the pork (do it in two batches if the pan will be crowded) and sear for about 3 minutes/side or until lightly golden. Transfer the pork to a plate.
- Reduce the heat to medium and add the remaining butter and the onions. Cook for 5-7 minutes, stirring fairly often, or until they're softened and lightly browned.
- Add the broth and condensed soup to the skillet and stir until smooth.
- Stir in the spinach. Add a splash more broth or water to thin the sauce if needed.
- Add the pork back in, along with any juices left on the plate. Cook for another 3-5 minutes or until the pork is cooked through and the spinach wilts.
- Season with extra salt & pepper if needed and sprinkle the parsley on top if using. Serve immediately.
Notes
- Condensed soup can be fairly salty, so use low-sodium alternatives if needed (e.g. low sodium broth), and go easy on the salt.
- This makes quite a bit of sauce, so you could use a slightly larger pork tenderloin if you have one.
- Keep in mind that pork tenderloin is NOT the same cut of meat as pork loin. Pork loins are generally larger, take longer to cook, and are more suitable to methods like roasting.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
Leave a comment