Remove any fat from sides of the pork tenderloins, then slice into medallions of about 1 inch thick. Take a meat mallet and give each medallion a wack or two to flatten a bit.
Melt butter in frying pan, toss in medallions and cook on medium or so heat until done.
Add both cans of soup add about a cup of milk or to desired thickness. Simmer for 10 minutes to allow juices to combine with soup.
Serve over rice or noodles.
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|Serving Size: 1 Serving (505g)|
|Recipe Makes: 4|
|Calories from Fat: 969 (80%)|
|Amt Per Serving||% DV|
|Total Fat 107.7g||144 %|
|Saturated Fat 62g||310 %|
|Monounsaturated Fat 26.8g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 395.3mg||122 %|
|Sodium 1978.8mg||68 %|
|Potassium 907.4mg||24 %|
|Total Carbohydrate 12.3g||4 %|
|Dietary Fiber 3.4g||13 %|
|Sugars, other 8.9g|
|Protein 48.6g||69 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1208
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