Saturday, January 23, 2010

Sweet Glazed Pork


2 TBSP. olive oil
2 lb. pork tenderloin, cut into 3/4" thick slices
4 cloves garlic
Green onions, sliced
2 cans Campbells condensed Golden Mushroom Soup
2 cans (15oz.) sliced peaches in juice, drained, reserving the juice
6 TBSP soy sauce
4 TBSP. honey
1/2 cup pecan halves, toasted and broken into large pieces
Hot cooked rice

Heat oil in skillet. Add pork and cook until well browned on both sides. Add garlic and onions to skillet and cook and stil until tender. Stir in soup, peach juice, soy sauce and honey and bring to a low boil. Cook 5 minutes until soup mixture is slightly reduced. Turn heat to low and simmer until pork is tender. Stir in pecans. Serve pork and sauce with rice. Sprinkle with additional green onion if desired.

No comments: