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Roasted Pork Tenderloin with Creamy Maple Mushroom Sauce

Roasted Pork Tenderloin with Creamy Maple Mushroom Sauce
Total Time

20 min.

Serving & Size

1 16th recipe

Add To Pantry

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
Pork tenderloins, trimmed (1 lb/500 g each) 4 lb
Dried thyme 15 mL 1 tbsp
Kosher salt 15 mL 1 tbsp
Pepper 10 mL 2 tsp
Canola oil 75 mL 1/3 cup
Campbell’s® Signature Sautéed Mushroom and Onion Bisque
1 pouch (1.81 kg)
1 pouch (8 cups)

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.

Dijon mustard, grainy 60 mL 1/4 cup
Maple syrup 30 mL 2 tbsp
Dried parsley leaves 30 mL 2 tbsp
Cider vinegar 15 mL 1 tbsp
Instructions
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.
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.

Serving:
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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