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.