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Roasted Pork Tenderloin with Creamy Maple Mushroom Sauce

Made With:


Signature Sautéed Mushroom & Onion Bisque

This rich, velvety soup features sautéed button, portabella and shiitake mushrooms accented with herbs and sherry wine for a deliciously indulgent twist on the classic French onion.

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Recipe Tip:

Serve with mashed potatoes and green beans.

Total Time

40 min.

Serving & Size

1 16th recipe

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g
Saturated Fat g
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Dietary Fiber g
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Vitamin A %
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
Pork tenderloins, trimmed (1 lb/500 g each) 4 lb
Dried thyme 1 tbsp 15  mL
Kosher salt 1 tbsp 15  mL
Pepper 2 tsp 10  mL
Canola oil 1/3 cup 75  mL
1. Season tenderloins all over with thyme, salt and pepper. Heat oil in large skillet set over medium-high heat; sear tenderloins, in batches, until evenly browned on all sides. Arrange on rack fitted over baking sheet.

2. Bake in 425°F (220°C) oven for about 15 minutes or until instant-read thermometer registers 160°F (71°C) when inserted into centre of each tenderloin. Tent with foil and let stand for 5 minutes. Carve into 3/4-inch (2 cm) thick slices or leave whole and carve to order.
Ingredients Weight Measure
Weight Measure
Campbell’s® Signature Sautéed Mushroom and Onion Bisque 1 pouch (8 cups) pouch (1.81 kg)
Dijon mustard, grainy 1/4 cup 60  mL
Maple syrup 2 tbsp 30  mL
Dried parsley leaves 2 tbsp 30  mL
Cider vinegar 1 tbsp 15  mL
3. Meanwhile, in large skillet set over medium-high heat. Combine Campbell’s® Signature Sautéed Mushroom and Onion Bisque, mustard and maple syrup; bring to boil. Reduce heat and simmer for about 20 minutes or until slightly reduced. Remove from heat. Stir in parsley and vinegar. Keep warm for up to 2 hours.

Place 4 oz (125 g) pork tenderloin slices on a plate, and top with 1/2 cup (125 mL) prepared sauce.


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