The 6-Ingredient, Family-Approved, Pork Loin Dinner
Featured Image - Pork Loin Dinner

I thought it would be fun to invite you into my kitchen for dinner tonight. With 6 ingredients and 45 minutes I made a total family pleaser. Well, overall — the 2-year-old still hasn’t realized the awesomeness that are Brussels sprouts.

Anyway, I know I’m going to get some flack on using canned soup but truth be told, sometimes I need dinner to be brainless. Overall, this is a wholesome home-cooked meal that my family enjoyed immensely.

And so did I. The 6 Ingredient, Family Approved Pork Loin Dinner

Here’s what I did…

  • 2 pork loins, about 1.25 lbs each
  • 1 10.5 oz can of Healthy Request Cream of Mushroom Soup
  • 1 18.5 oz can of French Onion Soup
  • 3 medium-large baking potatoes
  • About 1 lb Brussels sprouts
  • 1 wedge of The Laughing Cow Light Garlic and Herb

Preheat the oven to 425 degrees.

Also place large skillet over high heat.

Sprinkle the skillet with some kosher salt and brown the pork loin.

The 6 Ingredient, Family Approved Pork Loin Dinner - step 1

It only takes 2-3 minutes a side until you get a nice brown color. If it’s sticking it’s not time to flip. They should turn over easily.

While the pork is browning, open the soups.

The 6 Ingredient, Family Approved Pork Loin Dinner - step 2

Mix them in a casserole dish large and deep enough to hold them and the pork loins.

The 6 Ingredient, Family Approved Pork Loin Dinner - step 3

Whisking helps incorporate the soups together.

Once the loins are browned, add them to the soup. Swirl them around to coat.

The 6 Ingredient, Family Approved Pork Loin Dinner - step 4

Place the casserole dish in the oven uncovered. The pork will take approximately 45 minutes, more than enough time to get everything else ready.

While the pork is cooking, peel the potatoes. I use the 1 per person formula except for the kids, it’s 1/2 per kid. :)

The 6 Ingredient, Family Approved Pork Loin Dinner - step 5

Cut the potatoes into chunks about 1 inch thick and cover with water. Bring to a boil over high heat.

While waiting for the potatoes to cook, start prepping the Brussels sprouts. I have a whole post on these so I’m not going to go much detail but I will show you how the 2-year-old “helps.”

The 6 Ingredient, Family Approved Pork Loin Dinner - step 6

He’s able to help me “salt” MOST of the time. Today he was too turned off my the salt texture. lol

The 6 Ingredient, Family Approved Pork Loin Dinner - step 7

Click here to see more details on the roasted Brussels sprouts. They take about 15-20 minutes so put them in about 30 minutes after the pork.

By this time the potatoes should be boiling. The best way to check if they are done is to pierce one with a knife.

The 6 Ingredient, Family Approved Pork Loin Dinner - step 8

Once the knife makes them just about fall apart, it’s time to shut off the heat. Leave them in the water for a few minutes until you’re ready to mash.

Around the 40-minute mark, check the temperature of the pork.

The 6 Ingredient, Family Approved Pork Loin Dinner - step 9

I was surprised how fast mine cooked. I normally like to pull it out at 150 to 155 degrees to prevent drying but mine was already at 160 at the 45-minute mark!

Pull it out and let it rest.

The 6 Ingredient, Family Approved Pork Loin Dinner - step 10

Time to mash the potatoes!

The 6 Ingredient, Family Approved Pork Loin Dinner - step 11

I added 1/2 cup of the soup mixture that was with the pork and 1 wedge of Laughing Cow to help make it creamy.

The 6 Ingredient, Family Approved Pork Loin Dinner - step 12

The 2-year-old saw me do the finger lick test and was totally intrigued put couldn’t quite bring himself to do it.

The 6 Ingredient, Family Approved Pork Loin Dinner - step 13

He cracks me up! I should add that his favorite thing by far was the potatoes. He also ate 2 pieces of pork and I got him to “try” a Brussel sprout, but it went right in the mouth and then back out. Baby steps. :)

Anyway, once the potatoes are mashed, the Brussels sprouts should be done. It’s time to cut the meat!

The 6 Ingredient, Family Approved Pork Loin Dinner - step 14

The Husband was being very impatient. I believe his exact quote was “Ohhh, I’m gonna like this dinner!”

Like it he did.

The 6 Ingredient, Family Approved Pork Loin Dinner - step 15

And so did the 7-year-old who cleaned his plate! :)

Approx Nutritional Information per serving
Servings Amt per Serving
varies 3oz pork + 1/3 of the potatoes + 1 cup Brussels sprouts
Calories Fat Fiber WWPs
500 22g 7g old: 11 new: 14
Sugar Sat Fat Carbs Protein
5g 5g 50g 35g

Disclosure: I’ve partnered with The Laughing Cow. Click here for more info and click here to see all my ideas using the Laughing Cow!

Posted in: 11 WWP, 14 WWPP, Dinner Ideas, Food Photos, The Laughing Cow Ideas
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18 Comments and 0 Replies

  1. Sally

    Love this idea! I just recently starting making pork tenderloin for my boyfriend for dinner and he loves it! I was just sprinkling some salt, pepper, onion powder and garlic powder.. searing it on the stove and tossing it in the oven. It was good but there was no sauce or juice for anything else on the plate so it was pretty boring. This is definitely a must try for me though! Thank you as always for all of your great recipes!

  2. Kel

    I just started cooking my own meals and cooking for my family. I’d love to make this dish for my family. I prefer cooking pork over beef. I hope I get it right. Thanks a lot for the recipe.

  3. Joshua Hampton

    Your pork loin and mashed potato dinner reminded me so much of how my mother used to feed us on Sunday evenings. I was like your 7-year-old – I’d leave my plate clean. Thanks for the recipe and the memories it brought up.

  4. Johanna Coursey

    thanks for sharing. Love your ideas. and I think you just can’t please everybody but that person can modify the menu or receipe themselves if they have a problem with it. : ) I am so going to try this. thanks a bunch!!!!! when you boil the loin do you have to cook all the way or does it cook rest of way in oven? and do you cut the fat out or just pull from package and cook as is?

  5. roni

    Johanna – Do you mean when I brown it? I just brown it on the stove top for 2-3 minutes a side to get a god crust. Then it cooks in the oven. As for the fat I normally leave it as is unless there is a really thick piece of fat that can be removed.

    Hope that helps!

  6. Den

    Perfect timing with this recipe! We are planning on having pork loin tonight. This recipe looks delicious and easy. We are going to have to try it. Thanks Roni.

  7. Marlon Ditsch

    I’d love to try this recipe! Love the way how you cooked the pork with the mushroom sauce together with the fresh onion. With this meal, I’m sure everybody will have a feeling of a full stomach after they eat! Pork with mashed potato and Brussel sprouts = perfect meal! This makes me hungry. Ha ha. Thank you for sharing this recipe. Will try this out, soon!

  8. Sherri

    I just tried this tonight. I made a few changes. Hubby does not like ‘shrooms. I was going to substitute cream of celery soup but forgot to pick that up at the store!!! So I looked up home made cream of mushroom soup online. It was easy to make and I omitted the mushrooms to appease the man of the house. ;)

    I could not believe how good this turned out! My finicky guys (ages 12 and 52) are purists with mashed potatoes too. I added some of the soup mix in anyway, when I mashed the potatoes. I didn’t have any Laughing Cow cheese, so I used a bit of cream cheese. Again, a hit with everyone!

    Thank you for a great recipe idea!

  9. Sherri

    FOLLOWUP: So when I made the pork loin this way, I had leftover, un-cut loin and the soupy sauce. (I had made too much meat) So I put the leftover loin, still un-cut, into a container with the rest of the sauce and froze it. The following week I took it out of the freezer and put it in my crockpot, still frozen. I think I cooked it on low for a good part of the day…I am sorry but I use my crockpot all the time and never take note of how long things cook! I either start things in the morning or at noon. In the mornings I start things on the low setting. At noon I would start things on high.

    Anyway, it turned out delish!!! The sauce was poured into a pan and made into gravy to put over basmati rice and we had a side serving of mixed frozen veggies. What a wonderful meal for a busy day! Thank you again for sharing!!!

  10. Nicole L.

    Actually I’m surprised it’s as high as 500 calories lol Highballing the numbers, what’s on that plate should be roughly 400 calories MAX. Where’s the extra 100 coming from?

  11. roni

    Nicole – I round up, it’s safer. :) That being said you have to remember a little oil in the Brussels sprouts, and the gravy, variables that could easily add 50-100 calories. Of course go with your own estimate if you find I’m off which I sometimes am.

  12. Nicole L.

    I don’t think anything is 100% accurate honestly. I was just surprised to see the 500 because I’m usually pretty good with visual rough estimates. I’ll def be giving this recipe a whirl! I think my boyfriend will be just as excited as the husband since we rarely cook pork (except for bacon lol). Thanks for taking the time to get back to me! Have fun with your kids today!

  13. SS

    Making this right now, but have a few questions, did you use pork tenderloin, or loin? Also did you dilute the creme soup with water, or as is?
    Thanks, looking forward to a delicious dinner!

  14. Michelle

    Oops. This is in my crockpot. Been cooking low all day. I used 2 cans if cream of mushroom to the one can of French onion. Hope it’s ok. Sure smells good. Using red potatoes with skins on and roasting asparagus instead.

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