1/2 pound pork tenderloin, seasoned with 1/2 teaspoon salt
1/8 teaspoon black pepper
1 to 2 tbsp flour ( to dredge Tenderloin)
1 to 2 tbsp olive oil
1 package (40 g) Lipton Onion Soup Mix
1 can cream of mushroom soup (10 3/4 oz.)
2 cups boiling water
Preheat the oven to 375°F.
Trim away as much fat as possible.
Salt and pepper to taste.
Flour the tenderloin thoroughly.
In a cast-iron skillet, heat the olive oil.
Brown the tenderloin all over.
Combine the soups with hot water.
Slowly pour in the soups, allowing the onion pieces to rest on top of the tenderloin as much as possible.
Bake for approximately 1 hour and 15 minutes, or until the internal temperature reaches 170°F (well done).