Place raw pork tenderloin in the glass casserole dish and 3 other ingredients to get a meal so delicious your husband will be begging for more.

This 4-ingredient oven pork tenderloin is the kind of no-fuss, big-flavor dinner that fits perfectly into a busy weeknight. You literally place a raw pork tenderloin in a glass casserole dish, whisk together three simple ingredients into a thick, creamy sauce, pour it over the top, and let the oven do the rest. The pork comes out tender and juicy, surrounded by a rich, savory gravy that tastes like you spent all afternoon cooking. It’s the kind of meal that has my husband going back for seconds and asking when I’m making it again.

Serve this pork tenderloin sliced thick with plenty of the creamy sauce spooned over the top. It pairs beautifully with mashed potatoes, buttered egg noodles, or rice to soak up all that gravy. Add a simple steamed veggie like green beans, broccoli, or peas, or toss together a quick side salad for something fresh and crisp. Warm dinner rolls or crusty bread are also great for mopping up the extra sauce in the bottom of the casserole dish.

Servings: 4

1 1/2 to 2 pounds raw pork tenderloin (1 large or 2 small, trimmed)

Preheat your oven to 375°F (190°C). Lightly grease a glass casserole dish large enough to hold the pork tenderloin without it being crowded.

Place the raw pork tenderloin in the center of the glass casserole dish. If you have two smaller tenderloins, lay them side by side.

In a medium bowl, whisk together the condensed cream of mushroom soup, sour cream, and dry onion soup mix until smooth and thick. This should look like a rich, creamy sauce.

Pour the creamy sauce evenly over the pork tenderloin, making sure the top and sides are well coated. Use a spatula to spread it so the pork is surrounded by the sauce in the dish.

Cover the glass casserole dish tightly with aluminum foil. Place it on the middle rack of the preheated oven.

Bake covered for 30 minutes. Then carefully remove the foil (watch for steam), spoon some of the hot sauce over the top of the pork, and return the dish to the oven uncovered.

Continue baking, uncovered, for another 15–25 minutes, or until the pork reaches an internal temperature of 145°F (63°C) in the thickest part. The sauce should be bubbling and slightly thickened around the pork.

Remove the dish from the oven and let the pork rest in the sauce for 5–10 minutes before slicing. This helps keep it juicy and lets the sauce settle.

Slice the pork tenderloin into medallions and spoon plenty of the creamy sauce from the casserole dish over each serving. Serve warm with your favorite sides.

For a milder flavor, use cream of chicken or cream of celery soup instead of cream of mushroom. If your family likes a little extra richness, stir 2–3 tablespoons of grated Parmesan cheese into the sauce before pouring it over the pork. For picky eaters who don’t love visible onion bits, pulse the dry onion soup mix in a small blender or crush it in the packet with a rolling pin to make the pieces finer. To lighten things up, you can use light sour cream and a reduced-sodium soup and onion mix. For extra veggies, scatter sliced mushrooms or a handful of baby carrots around the pork before adding the sauce—just keep everything tucked into the sauce so it cooks evenly. If you prefer a stronger herb flavor, sprinkle dried thyme or Italian seasoning over the pork before adding the creamy mixture. Leftovers reheat well: slice the pork, tuck it back into the sauce in the same dish, cover, and warm in a low oven or microwave with a splash of milk if the sauce has thickened too much.