For the pork tenderloin with salsa verde, first prepare the salsa verde.
For the salsa verde, pluck the herb leaves from the stems, mix with soup, oil and lemon juice and puree.
Salt and pepper pork and brown in 4 tablespoons of oil. Reduce heat, fry meat until done, basting frequently with drippings.
Remove meat from pan and let rest. Pour 125 ml of water over the pan, boil down to about 2 tablespoons, strain and mix into the salsa.
Cut into thin slices and serve the pork tenderloin with salsa verde.
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