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French Onion Soup Roasted Pork Tenderloin

Published by: Lydia
4.50 from 2 votes


  • 2 - 1 pound pork tenderloins
  • 2 tablespoons olive oil
  • 1 ½ cups homemade french onion soup*
  • 1 cup The Seeker Wines Pinot Noir
  • 6 - 8 sprigs fresh thyme
  • ½ cup shredded provolone/mozzarella cheese blend
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper


  • Preheat oven to 450º.
  • Pat pork tenderloins dry and cut off silverskin; season with salt and pepper.
  • Add olive oil to dutch oven and heat to medium-high.
  • Sear tenderloins on all sides until brown, approximately 2 - 3 minutes per side. Remove from pan; set aside.
  • Add french onion soup and wine to dutch oven; deglaze pan (that's where you scrape off the good crispy bits stuck on the bottom of the pan with your wooden spoon).
  • Add pork tenderloins back into pan, along with 4 - 6 sprigs thyme. Cover with sauce and transfer to oven; roast for 12 - 15 minutes or until pork reaches an internal temperature of 150º.
  • Remove tenderloins from pan, set aside and keep warm in a foil tent. Remove and dispose of thyme stems.
  • Heat Pinot Noir French Onion sauce over medium-high heat on stovetop until reduced to a thick sauce.
  • Cut tenderloins into 1 inch thick slices; top with Pinot Noir French Onion sauce.
  • Sprinkle cheese blend on top of sliced pork and place under broiler for about 2 minutes or until cheese is melted.
  • Optional: Garnish with thyme sprigs.


* In place of homemade french onion soup, you can substitute canned soup or 1 cup beef stock with 1 cup of caramelized onions. I use a combo of red and white onions for my soup.
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