Really? Ranch Gravy?
Since you’re here, I thought you might enjoy one of the hilarious quotes from my kids that I’ve written down over the years. This one still makes me laugh!
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Back to the recipe!
Rating
- Hormel Pork Tenderloin, typically ~18 oz.
- 2 Tablespoons (about ¾ of a packet) of Hidden Valley Ranch Dressing Mix (dry powder)
- One can of Campbell's Cream of Chicken Soup
- One can of water (use the soup can)
- 2 Tablespoons cornstarch
- 2 Tablespoons cold water
- Cut the tenderloin into ¾ inch medallions. Salt and pepper both sides. Brown the pork in some olive oil. I use the browning function on my pressure cooker for this step.
- Add the Cream of Chicken Soup, Hidden Valley Dressing Mix, and water to the pork and whisk to combine.
- Cook on maximum pressure (mine is 15 lbs) for 30 minutes and do a quick release.
- If the gravy is a little thin, mix a slurry with cornstarch (about 2 tablespoons of cornstarch in 2 tablespoons of water), mix well and whisk while adding to the pressure cooker. Let it simmer for a few more minutes until thickened.
- Serve over rice or with mashed potatoes.
If you don't have a pressure cooker, cook this recipe in a slow cooker on high for 3 to 4 hours.
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RootFamilyReview says
Thank you! Hope you’ve found some recipes you like!
Pati says
Made your ranch pork tenderloin, freaking delicious!! It wasn’t until time to thicken that I realized I had no corn starch, so I used flour instead. I whipped it up and added some chicken broth to help the flour from clumping. Served it with fresh string beans and have leftovers too. Great way to reach ourselves for Hurricane Florence, Yay!!,
Pati, in Morganton,N.C.
RootFamilyReview says
So glad you loved it! Hope you’re safe and well after the hurricane!