Creamy Pork Sauté
Strips of pork loin, celery and onion are coated in a creamy sauce and served over a bed of rice for this satisfying family supper that's ready in just 35 minutes.
Ingredients
2 tablespoons vegetable oil
1 pound boneless pork tenderloin, cut into thin strips
2 stalks celery, sliced (about 1 cup)
1 medium onion, chopped (about 1/2 cup)
0.5 teaspoon dried thyme, crushed
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup
0.25 cup water
1 cup long grain white rice, prepared according to package directions (about 3 cups)
1 pound boneless pork tenderloin, cut into thin strips
2 stalks celery, sliced (about 1 cup)
1 medium onion, chopped (about 1/2 cup)
0.5 teaspoon dried thyme, crushed
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup
0.25 cup water
1 cup long grain white rice, prepared according to package directions (about 3 cups)
Instructions
Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned, stirring often. Remove the pork from the skillet.
Heat the remaining oil over medium heat. Add the celery, onion and thyme and cook until the vegetables are tender, stirring often.
Stir the soup and water in the skillet and heat to a boil. Return the pork to the skillet and cook until the pork is cooked through. Serve the pork mixture over the rice.
Heat the remaining oil over medium heat. Add the celery, onion and thyme and cook until the vegetables are tender, stirring often.
Stir the soup and water in the skillet and heat to a boil. Return the pork to the skillet and cook until the pork is cooked through. Serve the pork mixture over the rice.
Creamy Pork Sauté
Strips of pork loin, celery and onion are coated in a creamy sauce and served over a bed of rice for this satisfying family supper that's ready in just 35 minutes.
Directions
Print
Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned, stirring often. Remove the pork from the skillet.Heat the remaining oil over medium heat. Add the celery, onion and thyme and cook until the vegetables are tender, stirring often.Stir the soup and water in the skillet and heat to a boil. Return the pork to the skillet and cook until the pork is cooked through. Serve the pork mixture over the rice.
Ingredients
2 tablespoons vegetable oil1 pound boneless pork tenderloin, cut into thin strips2 stalks celery, sliced (about 1 cup)1 medium onion, chopped (about 1/2 cup)0.5 teaspoon dried thyme, crushed1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup0.25 cup water1 cup long grain white rice, prepared according to package directions (about 3 cups)
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