Beef tenderloin gets a big boost of fresh and earthy flavor from a spinach and mushroom stuffing, complemented by a hint of garlicky heat.
Pork With Apples And Mushrooms
Add the pork tenderloins and turn to coat with the marinade.
Recipe Summary Pork With Apples And Mushrooms
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.Ingredients | Food Network Recipe Of The Day Mushroom Stuffed Pork Tenderloin
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
Directions
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.
Info | Food Network Recipe Of The Day Mushroom Stuffed Pork Tenderloin
prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
4
Yield:
4 servings
