Pan Roasted Pork Tenderloin with Creamy Brie Sauce

Temps & Portions
6 servings
35 minutes temps de préparation =
5 minutes préparation +
30 minutes cuisson
Ingrédients
  • 1 1/2 cups (375 mL) water
    Evian Water 12PK 1L
    $20.35 • Chq
  • 1 package Knorr® Hunter Classic Roast Gravy Mix
  • 1 Tbsp. Becel® Oil
  • 2 pork tenderloins (about 12 oz./350 g ea.)
    44th Street Pork Back Ribs ~ 680 g
    $16.94 • Chq
  • 2 Tbsp. dry white wine (optional)
  • 2 ounces Brie cheese, rind removed and cut into small cubes
    Kraft Parmesan Cheese Grated 680G
    $16.94 • Chq
Instructions
  • 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.