The 6-Ingredient, Family-Approved, Pork Loin Dinner
Treat your family to a delicious and filling pork loin dinner that they will love! Try this family approved recipe today and satisfy everyone's taste buds.
Ingredients
- 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
Instructions
- 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.2 pork loins
- 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.1 10.5 oz can of Healthy Request Cream of Mushroom Soup, 1 18.5 oz can of French Onion Soup
- 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 ½ per kid. 🙂3 medium-large baking potatoes
- 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."About 1 lb Brussels sprouts
- 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 ½ cup of the soup mixture that was with the pork and 1 wedge of Laughing Cow to help make it creamy.1 wedge of The Laughing Cow Light Garlic and Herb
- Anyway, once the potatoes are mashed, the Brussels sprouts should be done. It's time to cut the meat!
Nutrition
Calories: 797kcalCarbohydrates: 132gProtein: 50gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 96mgSodium: 11790mgPotassium: 2770mgFiber: 17gSugar: 10gVitamin A: 882IUVitamin C: 133mgCalcium: 278mgIron: 7mg
Tried this recipe?Let us know how it was!