- 1 pound boneless pork tenderloin, cut into 1/2-inch thick slices
- 1/2 teaspoon dried thyme, crushed
- 1/4 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
- 3/4 cup Swanson® Natural Goodness® Chicken Broth
- 2 cups hot cooked instant brown rice
- 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.