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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Tip

Recipe Tip:

Serve with mashed potatoes and green beans.

Total Time

40 min.

Serving & Size

1 16th recipe

Nutrition Facts

Serving Size

Amount Per Serving

Calories

% Daily Value

Total Fat g

Saturated Fat g

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Total Carbohydrate mg

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Vitamin A %

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Step 1

Profit Per Serving

Selling Price

Serving Cost

Profit Per Serving

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2

Profit Per Meal

Servings

Profit Per Serving

Profit Per Meal

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3

Profit Per Day

Meals Per Day

Profit Per Meal

Profit Per Day

Gross Margin

Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

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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)	1 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.

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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