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.
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.
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.
Mix them in a casserole dish large and deep enough to hold them and the pork loins.
Whisking helps incorporate the soups together.
Once the loins are browned, add them to the soup. Swirl them around to coat.
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. :)
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.”
He’s able to help me “salt” MOST of the time. Today he was too turned off my the salt texture. lol
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.
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.
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.
Time to mash the potatoes!
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 2-year-old saw me do the finger lick test and was totally intrigued put couldn’t quite bring himself to do it.
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 Husband was being very impatient. I believe his exact quote was “Ohhh, I’m gonna like this dinner!”
Like it he did.
And so did the 7-year-old who cleaned his plate! :)
|Servings||Amt per Serving|
|varies||3oz pork + 1/3 of the potatoes + 1 cup Brussels sprouts|
|500||22g||7g||old: 11||new: 14|