Packed with savory flavor and a great source of lean protein, this simple pork dish comes alive with herbs, apples, mushrooms and the creamy goodness of mushroom soup.
cost per recipe: $10.24
The price is determined by the national average.
pound boneless pork tenderloin, cut in 1/2-inch thick slices
teaspoon dried thyme, crushed
teaspoon ground black pepper
tablespoon canola oil
large onion, cut in half and sliced (about 1 cup)
ounces assorted sliced mushrooms (baby bellas, shiitake and oyster)
medium apple, sliced (about 1 1/2 cups)
can Campbell's® Healthy Request® Condensed Healthy Request® Cream of Mushroom Soup
tablespoons balsamic vinegar
cup Swanson® Natural Goodness® Chicken Broth
cups hot cooked instant brown rice
Season the pork with the thyme and black pepper.
Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the pork and cook until browned on both sides. Remove the pork from the skillet.
Cook the mushrooms and onion in the skillet for 5 minutes, stirring occasionally. Stir in the apple and cook for 5 minutes 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 minutes or until the pork is cooked through. Serve the pork and sauce with the rice.