This recipe comes from my Great Aunt Ann McCaskill in Texas. It's an easy, one-dish recipe, that even the most novice cook can amaze their friends with.
Ingredients:
1 Pork Tenderloin
1 box Uncle Ben's Long Grain Wild Rice (discard the season packet)
1 can Golden Mushroom Soup
2 soup cans of hot water
1 package of dry Onion Soup mix
1 medium onion sliced in large rings
1 small jar of sliced mushrooms
Preheat oven to 350 degrees.
Spray a large casserole dish with non-stick cooking spray. Pour the box of rice into the bottom of the prepared casserole dish, spreading in an even layer. Place the pork on top of the rice. Mix the soup and two cans of hot water together and pour over the pork and rice. Layer the onions and mushrooms around the pork. Sprinkle the dry onion soup mix over the pork.
Bake, uncovered, at 350 degrees for about 1 to 1.5 hours until the pork reaches an internal temperature of 170 degrees with a meat thermometer.
Server with a green side dish or a salad.
Finished Pork Tenderloin with Wild Rice
Plated with steamed veg, pear salad and rolls!
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