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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.

1 hr 5 mins
6 Serving(s)
Pork Tenderloin & Dumplings


  • 1 Pork Tenderloin
  • 1 tbsp. garlic powder
  • 1 tbsp. onion powder
  • 2 tbsp. black pepper, divided
  • 2 tbsp. Creole seasoning, divided
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 onion, diced
  • 2 cloves minced garlic
  • 2 tbsp. unsalted butter
  • 1/2 tsp. smoked paprika
  • 4 cups chicken stock
  • 1 can cream of chicken soup
  • 1 can biscuits


  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.

Nutrition Facts

481 Calories Per ServingFat: 20gSaturated Fat: 11gCholesterol: 68mgSodium: 2205mgCarbohydrates: 49gFiber: 2gSugars: 9gProtein: 28g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe