3 Step Pear & Cranberry Pork Tenderloin

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CAMPBELL’S® 30% Less Sodium Ready to Use Chicken   Broth

CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth

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  • 1 tbsp (15 mL) canola oil
  • 1 lb (454 g) boneless pork tenderloin cut into 3/4" (2 cm) medallions
  • 2 cups (500 mL) finely chopped onion
  • 1 1/2 cups (375 mL) CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth
  • 1 cup (250 mL) unsweetened applesauce
  • 1 tbsp (15 mL) balsamic vinegar
  • 1/3 cup (80 mL) dried cranberries
  • 1/3 cup (80 mL) sliced celery
  • 1/2 tsp (3 mL) ground savoury
  • 1 cup (250 mL) fresh pear chunks, with skin on


  1. Heat half of oil in large non-stick skillet at medium-high. Cook pork until browned and cooked through – about 4 minutes per side. Remove and set aside. Reduce heat to medium-low.
  2. Add remaining oil to skillet. Add onions and cook until tender and golden – about 15 minutes – stirring often.
  3. Stir in broth,applesauce,balsamic vinegar,cranberries,celery and savoury. Boil gently until liquid is reduced – about 5 minutes – stirring often. Return pork to skillet,stir in pear chunks and heat through. Serve immediately.

Recipe tips

Slow,gentle cooking turns the onions golden brown as they soften,intensify in flavour and develop greater sweetness. The tender-sweet onions,along with the freshness of celery,complement this fruity and nutritious sauce.

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    April 20, 2015

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  • Jennifer C.

    November 11, 2010

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Amount Per Serving
Calories 340
Fat 9 g
Saturated Fat 2 g
Cholesterol 65 mg
Sodium 280 mg
Carbohydrate 36 g
Dietary Fibre 5 g
Protein 30 g
Calcium 4 %DV
  • Good Source of fibre
  • Excellent source of protein

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