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Roasted Pork Tenderloin Mushroom Sauce https://www.metro.ca/userfiles/image/recipes/filet-de-porc-roti-sauce-aux-champignons-10360.jpg PT10M PT30M PT40M
Preheat oven to 400°F (200°F).Heat half the oil in large nonstick skillet set over medium-high heat.Season pork all over with salt and pepper.Cook pork for 5 to 7 minutes or until browned all over.Transfer to a foil-lined baking sheet.Roast for 15 to 18 minutes or until the internal temperature reaches 160°F (71°C).Tent with foil.Let rest for 10 to 15 minutes before slicing.Meanwhile, heat the remaining oil in same skillet set over medium-high heat.Add mushrooms, onion, garlic and thyme.Cook, stirring occasionally, for 5 to 7 minutes or until mushrooms are golden brown.Stir in apple cider vinegar.Reduce heat to medium-low.Stir in soup and broth; bring to a simmer.Cook for 3 to 5 minutes or until thickened.Stir in chives.Slice pork and serve with mushroom sauce.Recipe Tips Serve with a medley of steamed vegetables for an easy side dish.
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2 Tbsp. (30 mL) vegetable oil, divided 2 pork tenderloins (about 340 g each), trimmed 1/2 tsp. (2 mL) salt and freshly ground pepper 2 cups (500 mL) sliced cremini or button mushrooms 1/2 cup (125 ml) onion, diced 1 clove garlic, minced 1/2 tsp. (2 ml) dried thyme leaves 3 Tbsp. (45 mL) apple cider vinegar 284 mL Campbell's condensed cream of mushroom soup 3/4 cup (175 mL) Campbell's ready to use chicken broth 1 Tbsp. (15 mL) fresh chives, chopped
Roasted Pork Tenderloin Mushroom Sauce

Roasted Pork Tenderloin Mushroom Sauce

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6
portions
0:10
Preparation
0:30
COOKING
0:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 Tbsp.
    (30 mL)
    vegetable oil, divided
  • 2
    pork tenderloins (about 340 g each), trimmed
  • 1/2 tsp.
    (2 mL)
    salt and freshly ground pepper
  • 2 cups
    (500 mL)
    sliced cremini or button mushrooms
  • 1/2 cup
    (125 ml)
    onion, diced
  • 1
    clove garlic, minced
  • 1/2 tsp.
    (2 ml)
    dried thyme leaves
  • 3 Tbsp.
    (45 mL)
    apple cider vinegar
  • 284 mL
    Campbell's condensed cream of mushroom soup
  • 3/4 cup
    (175 mL)
    Campbell's ready to use chicken broth
  • 1 Tbsp.
    (15 mL)
    fresh chives, chopped
Imprimer ma sélection

Preparation

Preheat oven to 400°F (200°F).

Heat half the oil in large nonstick skillet set over medium-high heat.

Season pork all over with salt and pepper.

Cook pork for 5 to 7 minutes or until browned all over.

Transfer to a foil-lined baking sheet.

Roast for 15 to 18 minutes or until the internal temperature reaches 160°F (71°C).

Tent with foil.

Let rest for 10 to 15 minutes before slicing.

Meanwhile, heat the remaining oil in same skillet set over medium-high heat.

Add mushrooms, onion, garlic and thyme.

Cook, stirring occasionally, for 5 to 7 minutes or until mushrooms are golden brown.

Stir in apple cider vinegar.

Reduce heat to medium-low.

Stir in soup and broth; bring to a simmer.

Cook for 3 to 5 minutes or until thickened.

Stir in chives.

Slice pork and serve with mushroom sauce.

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

Source : Campbell

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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