"This simple dish comes alive with the savory flavor of the thyme, the tartness of the apple, earthiness of the mushrooms, and the creamy goodness of the soup. GREAT source of lean protein, too!"
(serves 4)
1 lb. boneless pork tenderloin, cut in 1/2" thick slices
1/2 t. dried thyme, crushed
1/4 t. freshly* ground pepper
1 T. canola oil
1 large sweet* onion, cut in half and sliced (about 1 cup)
8 oz. assorted sliced mushrooms (button* criminis, shitake, and oyster)
1 med. Granny Smith apple, sliced (about 1&1/2 cups)
1 can (10&3/4 oz.) Campbell's Healthy Request Condensed Cream of Mushroom Soup
2 T. balsamic vinegar
3/4 cup low sodium* chicken broth
2 cups hot cooked instant brown rice or orzo*
Season the pork with the thyme and pepper. Heat the oil in a 12" nonstick skillet over med.-high heat. Add the pork and cook until browned on all sides. Remove from the skillet. Cook the mushrooms and onions in the skillet for 5 mins., stirring occasionally. Stir in the apple and cook for 5 mins. or until the apple is tender-crisp. Stir in the soup, vinegar, and broth and heat to a boil. Return the pork to the skillet. Reduce the heat to low. Cover and cook for 5 mins. or until the pork is cooked through. To plate: arrange the pork slices over the rice or orzo and cover with the sauce. I would serve steamed broccoli with a lemon and dill butter sauce to accompany*.
"Compassion is understanding the troubles of others, coupled with an urgent desire to help."
Have FUN today - maybe we will see the SUN!!
Love,
MM
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