Pork Medallions in a Creamy Caramelized Onion & Mushroom Sauce
For a quick and delicious dinner, follow our recipe for Pork Medallions that cooks in only 30 minutes. Quickly sear the pork then let it simmer in the creamy caramelized onion and mushroom sauce. Serve over brown rice and spinach for a complete meal.
Ingredients
1.5 cups uncooked brown rice
2 cups firmly packed baby spinach
1 boneless pork tenderloin (about 1 1/2 pounds), cut crosswise into 12 slices
1 tablespoon olive oil
1 large sweet onion, cut in half and sliced (about 2 cups)
2 tablespoons balsamic vinegar
1 can (10 1/2 ounces) Campbell's® Condensed Cream of Cremini & Shiitake Soup
0.75 cup Swanson® Chicken Broth
1 tablespoon chopped fresh rosemary leaves
2 cups firmly packed baby spinach
1 boneless pork tenderloin (about 1 1/2 pounds), cut crosswise into 12 slices
1 tablespoon olive oil
1 large sweet onion, cut in half and sliced (about 2 cups)
2 tablespoons balsamic vinegar
1 can (10 1/2 ounces) Campbell's® Condensed Cream of Cremini & Shiitake Soup
0.75 cup Swanson® Chicken Broth
1 tablespoon chopped fresh rosemary leaves
Instructions
Cook the rice according to the package directions, stirring in the spinach during the last 2 minutes of the cooking time. While the rice is cooking, season the pork as desired. Heat half the oil in a 12-inch nonstick skillet over medium-high heat. Add the pork and cook for 6 minutes or until well browned on both sides. Remove the pork from the skillet.
Heat the remaining oil in the skillet. Add the onion and cook for 15 minutes or deep brown and very tender, stirring occasionally. Add the vinegar and cook and stir for 1 minute.
Stir in the soup and broth and heat to a boil. Return the pork to the skillet. Reduce the heat to low. Cook for 5 minutes or until the pork is cooked through. Stir in the rosemary. Season to taste. Serve the pork and sauce over the rice mixture.
Heat the remaining oil in the skillet. Add the onion and cook for 15 minutes or deep brown and very tender, stirring occasionally. Add the vinegar and cook and stir for 1 minute.
Stir in the soup and broth and heat to a boil. Return the pork to the skillet. Reduce the heat to low. Cook for 5 minutes or until the pork is cooked through. Stir in the rosemary. Season to taste. Serve the pork and sauce over the rice mixture.
Pork Medallions in a Creamy Caramelized Onion & Mushroom Sauce
For a quick and delicious dinner, follow our recipe for Pork Medallions that cooks in only 30 minutes. Quickly sear the pork then let it simmer in the creamy caramelized onion and mus...
Directions
Print
Cook the rice according to the package directions, stirring in the spinach during the last 2 minutes of the cooking time. While the rice is cooking, season the pork as desired. Heat half the oil in a 12-inch nonstick skillet over medium-high heat. Add the pork and cook for 6 minutes or until well browned on both sides. Remove the pork from the skillet.Heat the remaining oil in the skillet. Add the onion and cook for 15 minutes or deep brown and very tender, stirring occasionally. Add the vinegar and cook and stir for 1 minute.Stir in the soup and broth and heat to a boil. Return the pork to the skillet. Reduce the heat to low. Cook for 5 minutes or until the pork is cooked through. Stir in the rosemary. Season to taste. Serve the pork and sauce over the rice mixture.
Ingredients
1.5 cups uncooked brown rice2 cups firmly packed baby spinach1 boneless pork tenderloin (about 1 1/2 pounds), cut crosswise into 12 slices1 tablespoon olive oil1 large sweet onion, cut in half and sliced (about 2 cups)2 tablespoons balsamic vinegar1 can (10 1/2 ounces) Campbell's® Condensed Cream of Cremini & Shiitake Soup0.75 cup Swanson® Chicken Broth1 tablespoon chopped fresh rosemary leaves
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