Peppercorn Pork Tenderloin

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CAMPBELL’S® Condensed Cream of Mushroom Soup

CAMPBELL’S® Condensed Cream of Mushroom Soup

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  • 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


  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.

Ratings & Reviews

  • n s.

    May 26, 2013

    Rating by n

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Amount Per Serving
Calories 405
Fat 10 g
Saturated Fat 2 g
Cholesterol 45 mg
Sodium 705 mg
Carbohydrate 51 g
Dietary Fibre 5 g
Protein 24 g
Vitamin A 1 %DV
Calcium 6 %DV

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