Pork Tenderloin & Dumplings
Ingredients
- 1 Pork Tenderloin
- 1 tablespoons Garlic Powder
- 1 tablespoons Onion Powder
- 2 tablespoons Ground Black Pepper
- 2 tablespoons Creole Seasoning
- 1 cups Carrots, Diced
- 2 Garlic, Cloves
- 2 tablespoons Unsalted Butter
- 1/2 teaspoons Smoked Paprika
- 4 cups Chicken Stock
- 1 Cream of Chicken Soup, Can
- 3/4 cups Milk
- 1 Biscuits, Can
1
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.
2
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.
3
Add the cream of chicken soup, chicken stock, milk, and diced pork tenderloin. Stir well. Bring to a boil and reduce heat to low.
4
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.