Peppercorn Pork Tenderloin

Peppercorn Pork Tenderloin 150 Image by: Peppercorn Pork Tenderloin 150 Author: Canadian Living

  • Portion size 4 servings

Ingredients

Method

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.

Nutritional facts Per serving: about

  • Sodium 705 mg
  • Protein 24 g
  • Calories 405.0
  • Total fat 10 g
  • Cholesterol 45 mg
  • Total carbohydrate 51 g

%RDI

  • Iron 17.0
  • Fibre 0.0
  • Folate 32.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 1.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Peppercorn Pork Tenderloin

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