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.
pound boneless pork tenderloin, cut in 1/2-inch thick slices
teaspoon dried thyme, crushed
teaspoon ground black pepper
tablespoon canola oil
ounces assorted sliced mushrooms (baby bellas, shiitake and oyster)
large onion, cut in half and sliced (about 1 cup)
medium apple, sliced (about 1 1/2 cups)
can (10 1/2 ounces) Campbell’s® Healthy Request® Condensed 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.