The three P's...pork, peaches and pecans combine to make this perfectly flavored, skillet tenderloin that's ready to serve in just 40 minutes!
cost per recipe: $19.61
The price is determined by the national average.
tablespoon olive oil
boneless pork tenderloin(about 1 pound), cut into 3/4-inch-thick slices
cloves garlic, minced
green onion, sliced (about 1/4 cup)
can (10 3/4 ounces) Campbell’s® Condensed Golden Mushroom Soup
can (about 15 ounces) sliced peaches in juice, drained, reserving juice
tablespoons reduced sodium soy sauce
cup pecans halves, toasted and broken into large pieces
cups Hot cooked white rice
Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides. Remove the pork from the skillet.
Add the garlic and onions to the skillet and cook and stir for 1 minute. Stir the soup, peach juice, soy sauce and honey in the skillet and heat to a boil. Cook for 5 minutes or until the soup mixture is slightly reduced.
Return the pork to the skillet. Stir in the peaches. Reduce the heat to low. Cook until the pork is cooked through. Stir in the pecans. Serve the pork and sauce with the rice. Sprinkle with additional sliced green onion, if desired.