Pork Tenderloin w/Peaches and Pecan Sauce
- 1 Tbsp olive oil
- 1 pork tenderloin cut into 3/4" slices
- 2 cloves garlic, minced
- 2 green onions, sliced
- 1 can Campbell's Golden mushroom soup
- 1 15 oz. can sliced peaches in juice, drained, reserve juice
- 3 Tblsp low-sodium soy sauce
- 2 tsp honey
- 1/4 cup pecan halves, toasted and broken into large pieces.
- Hot cooked rice
Heat oil in 10" skillet, add pork and cook until wee browned on both sides. Remove from skillet.
Add garlic and onions to skillet and cook 1 minute. stir soup, peach juice, soy sauce and honey in skillet and heat to a boil. Cook about 5 minutes.
return pork to skillet, stir in peaches reduce heat to low. Cook until pork is completely done. Stir in pecans and serve over rice.
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