Cooking Directions

• Cook the rice according to the package directions, stirring in the spinach during the last 2 minutes of the cooking time.  While the rice is cooking, season the pork as desired.  Heat half the oil in a 12-inch nonstick skillet over medium-high heat.  Add the pork and cook for 6 minutes or until well browned on both sides.  Remove the pork from the skillet.
• Heat the remaining oil in the skillet.  Add the onion and cook for 15 minutes or deep brown and very tender, stirring occasionally.  Add the vinegar and cook and stir for 1 minute.
• Stir in the soup and broth and heat to a boil.  Return the pork to the skillet.  Reduce the heat to low.  Cook for 5 minutes or until the pork is cooked through.  Stir in the rosemary.  Season to taste.  Serve the pork and sauce over the rice mixture.

Ingredients

• 1.5 cups uncooked brown rice
• 2 cups firmly packed baby spinach
• 1 boneless pork tenderloin (about 1 1/2 pounds), cut crosswise into 12 slices
• 1 tablespoon olive oil
• 1 large sweet onion, cut in half and sliced (about 2 cups)
• 2 tablespoons balsamic vinegar
• 1 can (10 1/2 ounces) Campbell's® Condensed Cream of Cremini & Shiitake Soup
• 0.75 cup Swanson® Chicken Broth
• 1 tablespoon chopped fresh rosemary leaves