Peppercorn Pork Tenderloin Recipe

Name: Peppercorn Pork Tenderloin
Prep time: 10 min
Cook time: 21 min
Total time: 31 min
Yield: 4 servings
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

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