Pork Tenderloin with Mushroom Peppercorn Sauce

My Dad recently gave me this recipe for pork tenderloin. I have yet to try it, but it sounds easy and delicious.

Pork tenderloin (up to 3 lbs)

Garlic powder

Dry Ranch dressing mix

2 cans Campbell’s Golden Mushroom Soup

1 teaspoon brown mustard

¼ cup (or ½ a stick) of butter

salt

pepper

How to cook tenderloin: Season with salt, pepper, garlic powder and dry Ranch dressing mix. Cover and marinate in refrigerator overnight.

Roast tenderloin at 375 degrees for approximately 25-30 minutes, depending on size. Internal temperature should be at least 160-165 degrees for doneness. Let meat rest for at least 5 minutes before slicing. Tenderloin should be a bit pink inside, otherwise the meat is overdone and can become dry.

For peppercorn sauce: Mix both cans of soup, brown mustard and 1/2 a teaspoon of black pepper in a sauce pan. Bring to a simmer and cook for 15 minutes. Cut butter into small chunks and add to sauce, stirring constantly to incorporate.

Serve gravy over warm, sliced tenderloin.

Feb 10-17

Thursday-Oscar Meyer Angus dogs, to be exact. Chips and fruit.
Friday-Chicken tacos/fajitas with avocado
Saturday-Fettucine alfredo with asparagus
Sunday-Mediterranean chicken skewers with zucchini and saffron rice. For the chicken I'll just marinate it in lemon juice, olive oil and mediterranean spices. Then skewer them with sliced zucchini and broil.
Monday-out? I shouldn't have to cook on Valentine's Day, right? :0)
Tuesday-Homemade mac and cheese, broccoli and smoothies
Wednesday-Chow mein