Pork Tenderloin with Biscuit Dumplings
Tender seared pork tenderloin combined with sautéed carrots, celery, and onion in a creamy chicken stock base, finished with dropped biscuit dumplings that cook directly in the broth. The dumplings become pillowy and absorbent, soaking up the savory pan juices while the pork remains moist from a quick rest after searing.
Ingredients
- 1 pork tenderloin
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tbsp black pepper, divided
- 2 tbsp Creole seasoning, divided
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tbsp unsalted butter
- ½ tsp smoked paprika
- 4 cups chicken stock
- 1 can cream of chicken soupheavy cream + chicken broth0.5 cup cream + 0.5 cup broth per canneutral
thinner broth texture
Full guide → - 1 can biscuitsdumplings from scratchas writtenneutral
requires additional prep time
- milk
Instructions
- 1
Season pork tenderloin with onion powder, garlic powder, black pepper, and Creole seasoning.
- 2
Heat large stock pot over medium heat and melt butter.
- 3
Add pork tenderloin and cook 6 minutes per side until internal temperature reaches 145-160 degrees F.
- 4
Rest pork for 3 minutes, then dice and set aside.
- 5
In same pot, add carrots, celery, onion, and minced garlic. Season with Creole seasoning, black pepper, and smoked paprika.
- 6
Cook vegetables over medium heat for 5 to 8 minutes until softened.
- 7
Add cream of chicken soup, chicken stock, and diced pork. Stir well.
- 8
Bring to boil, then reduce heat to low.
- 9
Pull apart biscuits into small-to-medium balls and drop into pot.
- 10
Cover and simmer on low for 25 minutes without lifting lid.
- 11
Serve immediately.
Tips
Do not uncover the pot during the 25-minute dumpling simmer to avoid heat loss and uneven cooking.
Pork tenderloin cooks quickly; use a meat thermometer to prevent overcooking and drying.
Pull biscuits apart gently; irregular shapes cook evenly and create varied textures.
Good to Know
Refrigerate in airtight container up to 3 days. Dumplings soften over time as they absorb broth.
Sear and rest pork up to 8 hours ahead. Prepare vegetable mise en place. Assemble soup base and reheat gently before adding biscuits and simmering.
Ladle into wide bowls with pork, vegetables, dumplings, and broth. Serve with crusty bread to soak up liquid.
Common Mistakes
Uncover pot during simmering to avoid soggy, undercooked dumplings.
Skip the 3-minute rest after searing to avoid dry, tough pork.
Overwork biscuit dough when forming balls to avoid dense, tough dumplings.
Use internal pork temperature above 160 F to avoid tough, dried-out meat.
Substitutions
thinner broth texture
Full guide →requires additional prep time