Pozole is a traditional mexican pork soup—this one has chile peppers that give it its red color and added spice.
Pork With Apples And Mushrooms
The tender pork and creamy melted cheese are topped with a flavorful mushroom sauce to make a week night meal special yet still easy.
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 | Slow Cooker Pork Tenderloin Recipes With Cream Of Mushroom Soup
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 | Slow Cooker Pork Tenderloin Recipes With Cream Of Mushroom Soup
prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
4
Yield:
4 servings