Pork with Apples and Mushrooms recipe
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Ingredients
- 1 pound boneless pork tenderloin, cut into 1/2-inch thick slices ½ teaspoon dried thyme, crushed ¼ teaspoon ground black pepper 1 tablespoon canola oil 1 large onion, cut in half and sliced 8 ounces assorted sliced mushrooms (baby bellas, shiitake, and oyster) 1 medium apple, sliced 1 (10.5 ounce) can Campbell's® Healthy Request® Condensed Cream of Mushroom Soup 2 tablespoons balsamic vinegar ¾ cup Swanson® Natural Goodness® Chicken Broth 2 cups hot cooked instant brown rice
Nutrition Info
- 376.1 caloriescarbohydrate: 40.1 gcholesterol: 66 mgfat: 11.1 gfiber: 5.2 gprotein: 27.4 gsaturatedFat: 2.7 gservingSize: -sodium: 462.6 mgsugar: 8 gtransFat: : -unsaturatedFat: : -
Directions Pork with Apples and Mushrooms
Directions
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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.