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Peppercorn Pork Tenderloin Recipe

Peppercorn Pork Tenderloin
Source: campbells

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Ingredients

  • 1 lb (454 g) boneless pork tenderloin
  • 1 tbsp (15 mL) vegetable oil
  • 2 tsp (10 mL) coarse cracked black peppercorns
  • Salt
  • 1 can CAMPBELL’S® Condensed Cream of Mushroom Soup
  • 1/2 cup (125 mL) water
  • 1/2 cup (125 mL) low fat (1%) milk
  • 2 tsp (10 mL) each grainy mustard and Dijon-style mustard
  • 3 cups (750 mL) sliced cremini mushrooms
  • 4 tsp (20 mL) chopped fresh tarragon leaves
  • 4 cups (1 L) no-yolk egg noodles
PREP TIME
10m
COOK TIME
21m
TOTAL TIME
31m
YIELD
4 servings

Instructions

  • Brush pork with half of the oil; sprinkle all over with pepper and salt. In heavy ovenproof skillet heat remaining oil over medium-high heat; brown pork. Transfer to 425°F (220°C) oven; cook until juices run clear when pork is pierced and just a hint of pink remains inside,about 15 minutes.
  • Meanwhile,in saucepan,whisk together soup,milk,water,grainy mustard and Dijon mustard over medium heat. Add mushrooms; simmer until thickened,about 5 minutes. Stir in tarragon; cook for 1 minute.
  • To serve,pour sauce over noodles; slice pork and arrange on top.

Dinner

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A recipe from campbells

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