Peppercorn Pork Tenderloin
- 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.
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
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