September 8, 2010

Pork Tenderloin with Peaches & Pecan Sauce

Prep. 20 min. Cook: 20 min, Makes : 4 servings

1 tbsp. olive oil
1 pork tenderloin (about 1 lb.) cut into 3/4" thick slices
2 cloves garlic, minced
2 green onions, sliced
1 can ( 10 3/4 oz) Campbell's Condensed Golden Mushroom Soup
1 can(about 15 oz) sliced peaches in juice, drained,reserving juice
3 Tbsp. low-sodium soy sauce
2 Tbsp. honey
1/4 cup. pecan halves, toasted and broken into large pieces
Hot cooked rice

   Heat oil in 10" skillet over medium-high. Add pork and cook until well browned on both sides. Remove  pork from skillet.
Add garlic and onions to skillet and cook and stir 1 min. Stir soup, peach juice, soy sauce and honey in skillet and heat to a boil. Cook 5 min. or until soup mixture is slightly reduced.
Return pork to skillet. Stir in peaches. Reduced heat to low. Cook until pork is cooked through. Stir in pecans. Serve pork and sauce over rice. Sprinkle with additional sliced green onion.

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