So I made too much pork tenderloin the other day and I have been deciding how to reinvent it. I love pot pies and found this recipe for one that used pork tenderloin. Problem solved! It came out creamy and hearty and delicious!
Ingredients
1 to 2 lbs Pork Tenderloin
Bag of Frozen Mixed Veggies
1 Can Low Fat Low sodium Cream of Mushroom Soup. (Cambells Healthy Requests) -- Cream of Celery is also good
Fresh group pepper
Ready to bake refrig. pie crust
Directions
Cook the pork tenderloin at 350 for an hour. While pork is cooking, but towards the end, warm the frozen veggies. When roast is done, it may not be 100 percent done (it will finish cooking during second cooking) chop in small bite size pieces or pull apart with hands. Add to pot with veggies and add cream of mushroom soup. I added a little water and about 3 tsp of flour to thicken the sauce. Combine all ingredients and pour into round casserole dish mix. Season with pepper to taste. Top with pie crust and put slits to vent. Make cute designs with extra pie crust.Place in oven at 425 for 15 minutes when the crust is golden brown take out and serve.
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