Peppercorn Pork Tenderloin
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Peppercorn Pork Tenderloin
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 405405 cal |
| pro | 24 g24g pro |
| total fat | 10 g10g total fat |
| sat fat | 2 g2g sat fat |
| carb | 51 g51g carb |
| fibre | 5 g5g fibre |
| chol | 45 mg45mg chol |
| sodium | 705 mg705mg sodium |
| % RDI: | - |
| calcium | 66 calcium |
| iron | 1717 iron |
| vit A | 11 vit A |
| vit C | 11 vit C |
| folate | 3232 folate |
- Preparation time: 10 minutes
- Total time : 21 minutes
Ingredients
-
1 lb (500 g) pork tenderloin
1 tbsp (15 mL) vegetable oil
2 tsp (10 mL) coarse cracked peppercorns
Pinch salt
1 can (284 mL) CAMPBELL'S Condensed Cream of Mushroom Soup
1/2 cup (125 mL) each 1% milk and water
2 tsp (10 mL) each grainy mustard and Dijon mustard
3 cups (750 mL) sliced cremini mushrooms
4 tsp (20 mL) chopped fresh tarragon
4 cups (1 L) hot cooked no-yolk egg noodles (about 3 cups/750 mL uncooked)
Preparation
Brush pork with half of the oil; sprinkle all over with pepper and salt. In heavy ovenproof skillet heat remaining oil over medium-high heat; brown pork.
Transfer to 425ºF (220ºC) oven; cook until juices run clear when pork is pierced and just a hint of pink remains inside, about 15 minutes.
Meanwhile, in saucepan, whisk together soup, milk, water, grainy mustard and Dijon mustard over medium heat. Add mushrooms; simmer until thickened, about 5 minutes. Stir in tarragon; cook for 1 minute.
To serve, pour sauce over noodles; slice pork and arrange on top.
Transfer to 425ºF (220ºC) oven; cook until juices run clear when pork is pierced and just a hint of pink remains inside, about 15 minutes.
Meanwhile, in saucepan, whisk together soup, milk, water, grainy mustard and Dijon mustard over medium heat. Add mushrooms; simmer until thickened, about 5 minutes. Stir in tarragon; cook for 1 minute.
To serve, pour sauce over noodles; slice pork and arrange on top.
Additional information : Tip: Switch it up and try a mixture of green, white and black peppercorns instead of just black peppercorns.
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