Pan Roasted Pork Tenderloin with Creamy Brie Sauce

Time & Servings
6 servings
35 minutes ready time =
5 minutes preparation +
30 minutes cooking
  • 1 1/2 cups (375 mL) water
    evian® natural spring water 330 mL Bottles 6 pack
    $8.63 • Ea
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  • 1 package Knorr® Hunter Classic Roast Gravy Mix
  • 1 Tbsp. Becel® Oil
    Becel Margarine With Olive Oil 907G
    $8.63 • Ea
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  • 2 pork tenderloins (about 12 oz./350 g ea.)
    Pork Loin Rib End Chops ~ 550G
    $8.95 • Ea
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  • 2 Tbsp. dry white wine (optional)
    Unico Wine Vinegar White 500ML
    $2.79 • Ea
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  • 2 ounces Brie cheese, rind removed and cut into small cubes
    Cheemo Perogies Three Cheese 907G
    $4.93 • Ea
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  • Combine water and Knorr® Hunter Classic Roast Gravy Mix in medium bowl; set aside.
  • 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).
  • Stir Brie into skillet until melted. Slice pork and serve with sauce.
  • Tasty Tip: Stir some chopped fresh thyme leaves into the sauce.
  • Each serving of this dish is a source of iron.