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Pork Tenderloin with Calvados Sauce
Pork Tenderloin with Calvados Sauce

Pork Tenderloin with Calvados Sauce

17 Review(s)
Cook Minutes 40 Min
Prep : 40 Min
The creamy apple and mushroom sauce is the perfect complement to this baked pork tenderloin. And as a bonus, this flavourful meat can be ready in only 40 minutes!
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8 Servings
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 pork tenderloins (2 lb./900 g)
1 pouch Shake'N Bake Original Coating Mix
1 Tbsp. butter
1 onion, chopped
1 red apple, sliced
1 cup sliced fresh mushrooms
3/4 cup 25%-less-sodium chicken broth
125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, cubed
1 Tbsp. Calvados (apple brandy)
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How do I make it ?
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Step 1
Heat oven to 400ºF.
Step 2
Coat meat with coating mix; place in shallow foil-lined pan. Bake 30 min. or until done (160ºF).
Step 3
Meanwhile, melt butter in medium saucepan on medium heat. Add onions, apples and mushrooms; cook 4 to 5 min or until tender, stirring occasionally. Add broth and cream cheese; cook 2 min. or until cream cheese is melted and sauce is well blended, stirring frequently. Stir in Calvados.
Step 4
Slice meat. Serve with sauce.
Kraft Kitchen Tips!
Non-Alcoholic Version
Substitute apple juice for the Calvados.
Calories From Fat
% Daily Value
Fat 10 g
Saturated fat 5 g
25 %
Cholesterol 85 mg
Sodium 240 mg
10 %
Carbohydrate 7 g
Fibre 1 g
Sugars 4 g
Protein 24 g
Vitamin A
6 %
Vitamin C
4 %
2 %
8 %
8 servings, 1/8 recipe (170 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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