Thursday, November 14, 2013


2 tbsp butter, divided
1 lb pork tenderloin, cut into 1/2-inch thick slices
1 cup broccoli flowerets
1 cup sliced fresh mushrooms
1/2 cup diagonally-cut carrots
1 can (10 3/4-oz) condensed cream of broccoli soup
1/3 cup milk
3 bacon slices, cooked crisp, drained, crumbled
dash of freshly ground black pepper

In a 10-inch nonstick skillet over medium-high heat, melt 1 tablespoon of the butter and cook the pork 10 minutes or until browned on both sides.  Remove meat from skillet and keep warm.

Add the other tablespoon of butter to the same skillet and cook the broccoli, mushrooms, and carrots for 4 minutes, stirring often.

Stir the remaining ingredients into the skillet with the vegetables; heat to boiling.

Return the meat to the skillet and reduce the heat to low.  Place a lid on the skillet and cook 5-8 minutes until the pork is cooked through.

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