Creamy Mushroom Mustard Pork Loins

16 OZ PORK LOIN-LEAN CUT ( 4 OZ EACH)
1 CAN CREAM OF MUSHROOM SOUP
1/2 CUP MILK 1%
1 CUP SLICED MUSHROOMS
4 TBSP MUSTARD
SALT AND PEPPER TO TASTE
2 CUP COOKED WHITE RICE

START BY COOKING YOUR RICE AS DIRECTED ON PACKAGE. WHILE RICE IS COOKING SALT AND PEPPER PORK TO TASTE AND COAT WITH MUSTARD. ANY REMAINING MUSTARD CAN BE MIXED INTO THE CREAM OF MUSHROOM SOUP AND 1 CUP MILK. HEAT MED SKILLET MED -HIGH HEAT AND BROWN BOTH SIDES OF PORK 5MIN TOTAL. ADD MUSHROOM MIXTURE, ALONG WITH FRESH MUSHROOMS. TURN HEAT TO MED AND COVER AND LET SIMMER FOR 10MIN OR UNTIL PORK IS COOK , TURNING PORK ONCE AND STIRRING OCCASIONALLY.
SERVED OVER 1/2 CUP RICE WITH 4 OZ PORK AND SAUCE DIVIDED. SERVES 4

Number of Servings: 4