Pork Tenderloin with Peaches and Pecan Sauce

I found this recipe in the current Taste of Home magazine on a Campbells soup adverstisement.  The picture made this main dish look so appealing that I decided to give it a try.  The sweet sauce combined very well with the pork.  I was very pleased with the results.

PORK TENDERLOIN WITH PEACHES AND PECAN SAUCE

1 T olive oil

1 pork tenderloin (~ 1-lb.), cut into ¾” inch slices
2 cloves garlic, minced
2 green onions sliced
1 can (10 ¾ oz.) condensed golden mushroom soup
1 can (15-oz.) sliced peaches in juice, drained, reserving juice
3 T soy sauce
2 T honey
¼ c glazed pecan halves
Hot cooked rice

Heat oil in skillet over medium-high heat; add pork and cook until well browned on both sides. Remove pork from skillet.

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

Return pork to skillet. Stir in peaches. Reduce heat to low. Cook until pork is cooked through. Stir in pecans. Serve pork and sauce with rice.  Sprinkle with additional glazed pecans, if desired.