Cooking Directions

• Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned, stirring often. Remove the pork from the skillet.
• Heat the remaining oil over medium heat. Add the celery, onion and thyme and cook until the vegetables are tender, stirring often.
• Stir the soup and water in the skillet and heat to a boil. Return the pork to the skillet and cook until the pork is cooked through. Serve the pork mixture over the rice.

Ingredients

• 2 tablespoons vegetable oil
• 1 pound boneless pork tenderloin, cut into thin strips
• 2 stalks celery, sliced (about 1 cup)
• 1 medium onion, chopped (about 1/2 cup)
• 0.5 teaspoon dried thyme, crushed
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup
• 0.25 cup water
• 1 cup long grain white rice, prepared according to package directions (about 3 cups)