For in the kitchen,
Someone lit a matchstick.

Friday, February 25, 2011

Pork Tenderloin with Peaches and Pecan Sauce

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 Golden Mushroom soup (Campbell's)
1 can (15 oz.) sliced peaches in juice, drained, reserving juice
3 tbsp low sodiumm soy sauce
2 tbsp honey
1/4 cup pecan halves, toasted and broken into large pieces
Hot cooked rice

1.  Heat oil in skillet over medium high heat.  Add pork and cook until well browned on both sides.  remove pork from skillet.
2.  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.
3.  return pork to skillet.  Stir in peaches.  Reduce heat to low.  Cook until pork is cooked through.  Stir in pecans.  Serve pork and sauce with rice.  Sprinkle with sliced green onion, if desired.

Campbell's Kitchen