Polynesian Pork Tenderloin

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  • Serves: 4 people
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  • Community Rating
  • 45 people would make this again
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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.

Recipe Tips

    Savoury and sweet flavours working well together! The lighter taste of canned pineapple tidbits, packed in juice, rather than in syrup is a good balance for the savoury pork medallions. Also, juice-packed fruit has considerably less calories and carbohydrates.

Nutritional Information (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

EXCELLENT SOURCE OF PROTEINONE SERVING OF VEGETABLES

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