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“My family loved these tenderloins. They are so juicy and smell wonderful cooking. When I made this recipe I used canola oil in place of the olive oil and I used chicken broth in place of the wine. I did need to use more 1 tablespoon more cornstarch and about a 1/8-1/4 cup more cold water. Fresh sliced mushrooms can be added but are optional. I found this recipe in Taste Of Home Quick Cooking 2005 cookbook.”
READY IN:
42mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large skillet over medium-high heat, brown tenderloins in oil on all sides. Sprinkle soup mix over the meat; add wine to the skillet. Reduce heat. Cover and simmer for 25-30 minutes or until a meat thermometer reads 160, adding water to the skillet if needed. Remove tenderloins and keep warm.
  2. In a small bowl, combine the cornstarch and water until smoth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with tenderloins.

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