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Pan Roasted Pork Tenderloin with Creamy Brie Sauce

Pan Roasted Pork Tenderloin with Creamy Brie Sauce

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  • Prep

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WHAT YOU'LL NEED

  • 1 1/2 cups (375 mL) water
  • 1 package Knorr® Hunter Classic Roast Gravy Mix
  • 1 Tbsp. (15 mL) Becel® Oil
  • 2 pork tenderloins (about 12 oz./350 g ea.)
  • 2 Tbsp. (30 mL) dry white wine (optional)
  • 2 ounces (60 g) Brie cheese, rind removed and cut into small cubes

NUTRITIONAL INFORMATION

 

Amount per serving

Calories210
Total Fat7 g
Saturated Fat3 g
Trans Fat0 g
Cholesterol80 mg
Sodium410 mg
Total Carbs3 g
Dietary Fiber0 g
Sugars1 g
Protein31 g
Calcium2 %
Iron10 %
Vitamin C2 %
Vitamin A2 %

Let's Get Cooking

  • 1 Combine water and Knorr® Hunter Classic Roast Gravy Mix in medium bowl; set aside.
  • 2 Heat Becel® Oil in large nonstick skillet over medium-high heat and brown pork on all sides. Add wine and bring to a boil. Add Knorr® Hunter Classic Roast Gravy Mix mixture to pan and stir to combine. Bring to a boil; reduce heat and cook, covered, turning pork occasionally, 25 minutes or until instant read thermometer inserted in pork reads 145°F (63°C).
  • 3 Stir Brie into skillet until melted. Slice pork and serve with sauce.