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Tuscan Pork Tenderloin
Makes 4 servings


  1. Preheat oven to 400°F (200°C). Season the pork with sage, thyme and garlic and rub into the pork.
  2. Heat oil in a heavy bottom ovenproof dish/skillet over medium-high heat. Add pork and sear until well browned, about 5 minutes.
  3. Add the chopped tomatoes, Cream stock, Parmesan cheese and half of the chopped basil. Stir to combine, spooning some of the mixture over the pork, add fresh cracked pepper to taste.
  4. Bake for 25 minutes until the pork is cooked through to an internal temperature of 145°F (65°C).
  5. Allow meat to rest for a few minutes. Remove from skillet and slice then serve with sauce. Garnish with remaining basil.

Recipe Tips:

This recipe is great served with egg noodles, or wide noodles to enjoy the basil cream sauce.

For those who enjoy a little spice add 1 tsp (5 mL) of chili pepper to dry rub before searing.

PLANNING TO COOK GLUTEN-FREE? Before preparing a recipe always read product labels to ensure each ingredient is gluten-free. Products and ingredients can change.

  • 1 (about 1 lb/454 g) pork tenderloin
  • 1 tsp (5 mL) dried sage
  • 1 tsp (5 mL) dried thyme
  • 1 tbsp (15 mL) minced garlic
  • 1 tbsp (15 mL) olive oil
  • 2 Roma tomatoes, chopped
  • 1 carton (480mL) CAMPBELL’S Stock First™ Cream stock
  • 1/4 cup (60 mL) Cream Cheese
  • 1/2 cup (125 mL) fresh basil, finely chopped
  • fresh cracked pepper to taste