Prep time
10 MIN
Total time
31 MIN
Serves
4

Ingredients

Directions

  1. 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.
  2. 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.
  3. 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.

Recipe Made With

CAMPBELL’S® Condensed Cream of Mushroom Soup

CAMPBELL’S® Condensed Cream of Mushroom Soup

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    n s. | May 26, 2013

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