Tbsp olive oil
pork tenderloin cut into ¾" slices
cloves garlic, minced
green onions, sliced
can Campbell's Golden mushroom soup
15 oz. can sliced peaches in juice, drained, reserve juice
Tblsp low-sodium soy sauce
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.