Baked Pork Tenderloin With Vegetables

• 2 whole tenderloins
• 1/4 c. margarine
• 1/2 c. flour
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 onion, chopped
• 2 ribs celery, sliced
• 6 medium potatoes, peeled
• 4 carrots, peeled
• 1 can cream of mushroom soup
• 1/2 soup can water

1. Place flour, salt and pepper in gallon zippered plastic bag. Shake.
2. Add tenderloins, trimmed of all fat.
3. Shake to coat. Melt margarine on medium heat in large skillet.
4. Brown tenderloins on all sides. Brown potatoes at the same time. Remove to casserole dish sprayed with Pam.
5. Saute onion and celery in pan drippings until just tender. Cut carrots into 2-inch chunks. Add to casserole.
6. Spoon soup over.
7. Stir water into onion and celery. Pour over soup.
8. Bake, tightly covered, at 350u0b0 for 1 1/2 hours.

tenderloins, margarine, flour, salt, pepper, onion, celery, potatoes, carrots, cream of mushroom soup, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=736724 (may not work)