Pork Tenderloin Pot Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
* 1.5-2# Pork Tenderloin* Bag of Frozen Mixed Veggies * 1/2 large Bag of Frozen green beans* 1 Can Low Fat Low sodium Cream of Mushroom Soup. (Cambells Healthy Requests) -- Cream of Celery is also good* 1 cup celery diced * 1/2 a medium to large onion diced* Pepper* 1 tbsp Margarine and 1 tsp olive oil * Ready to bake refrig. pie crust
Makes 10 Servings
Cook the pork Tenderloin at 350 for 60 minutes
While pork is cooking, but towards the end. warm the frozen veggies and dice the onions and celery and then sautee the diced veggies. Add thawed veggies and sauteed veggies to a LARGE round caserole dish. mix with mushroom soup. season with pepper to taste.
When roast is done, it may not be 100 percent done it will finish cooking during second cooking. chop in small bite size pieces. Add to caserole. combine all ingredients and mix well.
Top with pie crust and put slits to vent.
Place in oven at 425 for 15 minutes when the crust is golden brown take out and serve.
I serve with a large salad.
Number of Servings: 10
Recipe submitted by SparkPeople user VETTE04.
Cook the pork Tenderloin at 350 for 60 minutes
While pork is cooking, but towards the end. warm the frozen veggies and dice the onions and celery and then sautee the diced veggies. Add thawed veggies and sauteed veggies to a LARGE round caserole dish. mix with mushroom soup. season with pepper to taste.
When roast is done, it may not be 100 percent done it will finish cooking during second cooking. chop in small bite size pieces. Add to caserole. combine all ingredients and mix well.
Top with pie crust and put slits to vent.
Place in oven at 425 for 15 minutes when the crust is golden brown take out and serve.
I serve with a large salad.
Number of Servings: 10
Recipe submitted by SparkPeople user VETTE04.
Nutritional Info Amount Per Serving
- Calories: 256.7
- Total Fat: 12.0 g
- Cholesterol: 52.9 mg
- Sodium: 292.6 mg
- Total Carbs: 20.2 g
- Dietary Fiber: 2.6 g
- Protein: 18.1 g
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