Roasted Pork Tenderloin with Mushroom Sauce

Products you'll need:

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

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

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

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

VIEW FULL PRODUCT INFORMATION (opens a new window) Buy Now

Ingredients

  • 2 tbsp (30 mL) canola oil, divided
  • 2 pork tenderloin, trimmed (about 650 g)
  • Salt and pepper (optional)
  • 2 cups (500 mL) sliced cremini or button mushrooms
  • 1 small  onion, diced
  • 1 clove garlic, minced
  • 1 tsp (5 mL) fresh thyme leaves (or ½ tsp/3 mL dried thyme)
  • 1 can CAMPBELL’S® Condensed 40% Less Salt Cream of Mushroom Soup
  • 3/4 cup (185 mL) CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth
  • 2 tbsp (30 mL) cider vinegar
  • 2 tbsp (30 mL) fresh chives, chopped, plus more to garnish

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.

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    December 19, 2015

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    December 8, 2015

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    October 23, 2015

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NUTRITIONAL INFORMATION

Amount Per Serving
Calories 200
Fat 9 g
Sodium 300 mg
Carbohydrate 7 g
Dietary Fibre 1 g
Protein 23 g
Calcium 2 %DV

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