Campana Family Meat - Pork Tenderloin

Serves 4. With apples Campana’s Goohs Glaze


  • 2 lbs. pork tenderloin
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper
  • 2 teaspoon peanut oil
  • 2 teaspoon unsalted butter
  • 1/4 cup sweet red onion, chopped
  • 1 teaspoon garlic, minced
  • 2 ea. Apples
  • 1 teaspoon sage, rubbed
  • 1/2 teaspoon thyme flakes
  • 1/2 Campana’s Goohs Glaze
  • 1/2 cup dry white wine
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground white pepper


  1. Cut tenderloins into medallions. Flatten slightly by hand. Season with salt and pepper. Heat oil in a skillet, on medium heat. Add medallions and brown on both sides. Remove to a platter. Heat butter, on medium. When melted, add onions and saute for 3-4 minutes, until softened. Then add garlic and saute for 1 minute, until translucent. Add apple slices and turn just until well coated. Return medallions to skillet, sprinkle with sage and thyme. Then add Campana’s Goohs Glaze and wine. Bring to a boil, reduce heat, and simmer for 5 minutes, turn, and simmer another 5 minutes or so, until tender. Remove pork and apples to plates. Raise heat to high, and reduce cooking liquid to a light syrupy consistency, stirring with a slotted spoon. Pour over medallions and season with salt and pepper. Serve hot.

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