Pork With Apples And Mushrooms

• 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(R) Healthy Request(R) Condensed Cream of Mushroom Soup
• 2 tablespoons balsamic vinegar
• 3/4 cup Swanson(R) Natural Goodness(R) Chicken Broth
• 2 cups hot cooked instant brown rice

1. Season the pork with the thyme and black pepper.
2. 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.
3. 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.

pork tenderloin, thyme, ground black pepper, canola oil, onion, mushrooms, apple, campbells, balsamic vinegar, swanson, brown rice

Taken from www.allrecipes.com/recipe/244707/pork-with-apples-and-mushrooms/ (may not work)