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Pork Tenderloin & Dumplings
Lean, juicy Pork Tenderloin and fluffy dumplings come together in a savory soup to put a soulful twist on a cold weather classic.
35 min 
Prep 30 min 
Serves 6
Ingredients
- 1 Pork Tenderloin
- 1 tbsp. garlic powder
- 1 tbsp. onion powder
- 2 tbsp. black pepper, divided
- 2 tbsp. Creole seasoning, divided
- 1 cup of diced carrots
- 1 cup of diced celery
- 1 onion, diced
- 2 cloves of garlic (minced) or 3 tbsp. garlic paste
- 2 tbsp. unsalted butter
- ½ tsp. smoked paprika
- 4 cups chicken stock
- 1 can cream of chicken soup
- ¾ cup milk
- 1 can of biscuits
Ingredients
- 1 Pork Tenderloin
- 1 tbsp. garlic powder
- 1 tbsp. onion powder
- 2 tbsp. black pepper, divided
- 2 tbsp. Creole seasoning, divided
- 1 cup of diced carrots
- 1 cup of diced celery
- 1 onion, diced
- 2 cloves of garlic (minced) or 3 tbsp. garlic paste
- 2 tbsp. unsalted butter
- ½ tsp. smoked paprika
- 4 cups chicken stock
- 1 can cream of chicken soup
- ¾ cup milk
- 1 can of biscuits
Directions
Season tenderloin with 1 tbsp. each of onion powder, garlic powder, black pepper, and Creole seasoning. Heat up large stock pot over medium heat, melt two tbsp. of butter and add pork tenderloin. Cook for 6 minutes on each side until the internal temperature reaches 145 – 160 degrees F. Allow a 3-minute rest. Dice and set to the side.
In the same pot add carrots, celery, onion, and minced garlic. Season veggies with 1 tbsp. each of Creole seasoning, pepper and ½ tsp. of smoked paprika. Cook over medium heat for about 5 to 8 minutes until the vegetables start to soften.
Add the cream of chicken soup, chicken stock, milk, and diced pork tenderloin. Stir well. Bring to a boil and reduce heat to low.
Take biscuits and pull them apart to make small-to-medium-sized balls. They don’t have to be perfect. Drop dough into the stock pot. Cover and simmer on low for 25 minutes without uncovering the pot.
Serve immediately.