NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|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)
|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|
|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.
Place 4 oz (125 g) pork tenderloin slices on a plate, and top with 1/2 cup (125 mL) prepared sauce.