Pork Tenderloin & Dumplings

Instructions

1. Season tenderloin with 1 tablespoon 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 tablespoon each of Creole seasoning, pepper and 1/2 teaspoon 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.
5. Serve immediately.