Pork Tenderloin with Peach and Pecan Sauce

Name: Pork Tenderloin with Peach and Pecan Sauce
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 305 grams Campbells® Condensed Golden Mushroom Soup; 4 servings Hot cooked rice; 2 cloves garlic, minced; 2 green onions, sliced; 2 Tbsps honey; 425 grams sliced peaches in juice, drained, reserving juice; 3 Tbsps low-sodium soy sauce; 1 Tbsp olive oil; 59 milliliters pecan halves, toasted and broken into large pieces; 454 grams pork tenderloin, cut into 3/4-inch slices

Pork Tenderloin with Peach and Pecan Sauce might be just the main course you are searching for. One serving contains 450 calories, 31g of protein, and 14g of fat. This recipe serves 4. This recipe covers 23% of your daily requirements of vitamins and minerals. A mixture of soy sauce, olive oil, peaches in juice, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Heat the oil in a 10-inch skillet over medium-high heat.

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Cooking Oil

Equipment you will use

Frying Pan

Add the pork and cook until well browned on both sides.

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Pork

Remove the pork from the skillet.

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Pork

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Frying Pan

Add the garlic and onions to the skillet and cook and stir for 1 minute. Stir the soup, peach juice, soy sauce and honey in the skillet and heat to a boil. Cook for 5 minutes or until the soup mixture is slightly reduced.

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Soy Sauce

Garlic

Onion

Honey

Juice

Peach

Soup

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Frying Pan

Return the pork to the skillet. Stir in the peaches. Reduce the heat to low. Cook until the pork is cooked through. Stir in the pecans.

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Peach

Pecans

Pork

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Frying Pan

Serve the pork and sauce with the rice.

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Sauce

Pork

Rice

Sprinkle with additional sliced green onion, if desired.

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Green Onions

Equipment

Frying Pan

Ingredients

Servings:

305grams

Campbell's® Condensed Golden Mushroom Soup 4servings

Hot cooked rice 2cloves

garlic, minced 2

green onions, sliced 2Tbsps

honey 425grams

sliced peaches in juice, drained, reserving juice 3Tbsps

low-sodium soy sauce 1Tbsp

olive oil 59milliliters

pecan halves, toasted and broken into large pieces 454grams

pork tenderloin, cut into 3/4-inch slices

Recommended wine: Malbec, Pinot Noir, Sangiovese

Pork Tenderloin on the menu? Try pairing with Malbec, Pinot Noir, and Sangiovese. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The Menage a Trois Malbec with a 4.4 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.