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 calories
carbohydrate: 40.1 g
cholesterol: 66 mg
fat: 11.1 g
fiber: 5.2 g
protein: 27.4 g
saturatedFat: 2.7 g
servingSize: -
sodium: 462.6 mg
sugar: 8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Season the pork with the thyme and black pepper.

  2. 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.

  3. 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.

Recipe Yield

4 servings

Recipe Note

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.

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