Succulent pork medallions are sautéed and combined with fresh vegetables, garlic, spinach, lemon juice and cream of mushroom soup. It’s served over barley for a restaurant quality meal that’s sure to impress.
cost per recipe: $16.34
The price is determined by the national average.
cup uncooked barley
pound boneless pork tenderloin, cut into 1/2-inch-thick slices
teaspoon salt free seasoning blend
tablespoon vegetable oil
green onion, sliced
clove garlic, minced
tablespoon lemon juice
can (10 3/4 ounces) Campbell’s® Healthy Request® Condensed Golden Mushroom Soup
ounces fresh baby spinach (about 6 cups)
Cook the barley according to the package directions. While the barley is cooking, season the pork with the seasoning blend.
Heat the oil in a 12-inch skillet over medium-high heat. Add the pork in batches and cook for 6 minutes or until browned on both sides. Remove the pork from the skillet.
Reduce the heat to medium. Add the onions and garlic to the skillet and cook and stir for 1 minute. Stir in the lemon juice, soup and water and heat to a boil. Stir in the spinach. Return the pork to the skillet. Cover and cook for 5 minutes or until the pork is done and the spinach is wilted. Serve the pork and sauce with the barley.