Prep time
10 MIN
Total time
40 MIN
Serves
6

Ingredients

Directions

  1. Preheat oven to 425°F (220°C).  In a large nonstick skillet, heat 1 tbsp (15 mL) oil over medium-high.  Season pork all over with salt and pepper, if desired. Sear for 5-7 minutes, turning as needed, until browned all over. Transfer to a foil-lined baking sheet.
  2. Roast pork for 12-15 minutes or until cooked through.  Tent with foil and rest for 5-10 minutes before slicing.
  3. Meanwhile, heat remaining oil in the same skillet over medium.  Add mushrooms, onion, garlic and thyme; cook 4-6 minutes, stirring occasionally, or until mushrooms are lightly browned.
  4. Stir in soup, broth, and vinegar.  Bring to simmer. Reduce heat and cook for 3-5 minutes, stirring often, or until thickened and smooth. Stir through chives.
  5. Slice pork and serve with mushroom sauce garnished with additional chives, if desired.

Recipe Tips

Serve with a medley of steamed vegetables for an easy side dish.

Recipe Made With

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

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

CAMPBELL’S® Condensed 40% Less Salt Cream of Mushroom Soup

CAMPBELL’S® Condensed 40% Less Salt Cream of Mushroom Soup

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Reviews

  • Tasty and fast

    Recipe was flavorful and the meat was very juicy. Replaced thyme for rosemary as no thyme on hand. Also no chives. I was not sure about adding the vinegar but I did and am glad that I did. It ramped up the taste to richer with a very slight tang. And, I had never thought to sear the pork loin before roasting but it makes a huge difference in tenderness and juiciness. Wonderful meal.

    Mar C. | January 12, 2020

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  • Fast and great Tasting

    It was exactly what I was looking for, The cider vinegar gives it the little touch it needs to be so good. I will definitely make this again.

    Frederica L. | October 4, 2019

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  • Rating by Claudette

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    Claudette L. | December 19, 2015

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  • Rating by Estelle

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    Estelle G. | December 8, 2015

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  • Rating by judy

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    judy f. | October 23, 2015

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