Peppercorn Pork Tenderloin
Our Peppercorn Pork Tenderloin recipe makes a satisfying weeknight dinner. Featuring egg noodles and mushrooms in a creamy sauce, this dish only takes a few easy steps!
Directions
- 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.
Recipe Tips
- Switch it up and try a mixture of green, white and black peppercorns instead of just black peppercorns.
- Serve with your favourite vegetables on the side like asparagus, broccoli, green beans, or swiss chard.
Recipe Made With
CAMPBELL’S® Condensed Cream of Mushroom Soup
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