This recipe is written to serve two because I started with leftovers. To make a large amount, you can use a whole pork tenderloin and double or triple the rest of the ingredients.
You can substitute the sage and thyme with 1/2 teaspoon of poultry seasoning if desired.
Wait until the end to adjust the salt and pepper to your liking because the broth and pork will add saltiness to the soup.
- Prep Time: 5
- Cook Time: 15
- Category: Dinner, Pasta and Noodles, Red Meat, Soups
- Cuisine: American