Ingredients
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1 (12 oz) bag egg noodles
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1 lb pork tenderloin
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1 tbsp canola oil
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1 1/2 cups frozen pearl onions, thawed
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1 (10.5 oz) can tomato soup
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1 (1 oz) envelope onion soup and dip mix
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1 cup frozen peas
Steps
1
Cook noodles in boiling water according to package directions.
2
Meanwhile, set a sauté pan over high heat until very hot. Cut the pork tenderloin into 1-inch cubes. Heat the oil in the pan and add the pork and the onions. Cook stirring occasionally until browned, 4 min.
3
Add the tomato soup. Fill the empty soup can with water and add to the pan along with the onion mix. Bring liquid to a boil and reduce heat to medium-low.
4
Simmer for an additional 7 min. Stir in the peas before serving and cook until just al dente. Divide noodles among 4 bowls. Ladle pork and sauce over noodles.
