Pork loin with mushroom sauce and Dijon mustard

Serving: 4 portions |


4 slices boneless pork loin, 2 cm thick (approximately 500g)

½ teaspoon lemon pepper

1 tablespoon vegetal oil

1 cup Paris mushrooms, sliced (approx.. 90g)

1 can Champignon Cream Campbell’s® (305g)

¼ cup milk

2 tablespoons Chablis, or other dry white wine

1 tablespoon Original Maille Dijon mustard

  1. Season the pork meat with lemon pepper.
  2. Heat the oil in a frying pan to medium-high temperature. Add the meat and brown it both sides. Reserve it.
  3. Add the mushrooms to the frying pan. Low it to medium temperature. Cook until they are soft, stirring sometimes.
  4. Mix the soup, milk, wine, and the mustard in the frying pan until it boils. Put back the pork meat. The temperature shall be low. Cover the pan and cook for 10 minutes until the meat is completely cooked.


Preparation time: 10 minutes

Cooking time: 30 minutes

Source: Campbell’s Kitchen