Polynesian Pork Tenderloin
Prep Time:
10
min
Cook Time:
30
min
Ingredients
-
1 tbsp (15 mL)
canola oil
-
1 lb (500 g)
pork tenderloin, cut into 3/4" (2 cm) thick medallions
-
1 ½ cups (375 mL)
mixture of orange and green pepper strips
-
1
small onion, chopped
-
2
cloves garlic, minced
-
1 can (10 oz / 284 mL)
CAMPBELL'S® Condensed Low Fat Cream of Mushroom Soup
-
1 can (14 oz / 398 mL)
pineapple tidbits, packed in juice
-
2 tbsp (30 mL)
reduced sodium soy sauce
-
1 tbsp (15 mL)
honey
-
1 cup (250 mL)
dry, instant precooked whole grain brown rice
-
1/8 tsp (0.5 mL)
ground black pepper
Directions
-
1.
Brown pork well in heated oil at medium-high heat in large skillet. Remove pork; set aside. Reduce heat to medium. Add pepper strips, onion and garlic. Cook and stir for 2 minutes.
-
2.
Stir in soup, pineapple with juice, soy sauce and honey. Return pork to skillet. Heat to a boil. Cover and cook over low heat until pork is cooked through – about 5 minutes – stirring occasionally.
-
3.
Stir in rice and black pepper. Turn off heat and cover skillet. Let stand 10 minutes or until rice is tender. Stir gently before serving.
Nutritional Info / Per Serving
340 Calories, 6g Fat, 1.5g Saturated Fat, 60mg Cholesterol, 750mg Sodium, 620mg Potassium, 43g Carbohydrate, 3g Dietary Fibre, 30g Protein, 4% Daily Value Calcium