Recipe - Pepper Poached Pears

4 Baking potatoes; scrubbed
2 teaspoon Unsalted butter
Three fourths pound Pork tenderloins; cut into
1=D71 inch thin strips
1 lg Green or red bell pepper;
seeded and cut into strips
1 small Onion; cut into thin wedges
1 teaspoon Dried basil leaves; crushed
1 cup Can cream of chicken soup
One fourth cup Water

Prep: 10 min, Cook: 1:00.

Preheat oven to 400øF. Place potatoes in oven and bake 1 hour, or until
tender. Melt butter in a heavy nonstick skillet over medium high heat.
Saut‚ pork, in batches if necessary, until browned, stirring often.
Transfer pork to platter and set aside. Add pepper, onion and basil to same
skillet and saut‚ 34 minutes, stirring often, until vegetables are almost
tender. Stir in soup and water. Bring to a boil. Return pork to skillet.
Reduce heat to low. Cover pan and simmer 5 minutes, stirring occasionally
or until pork is cooked throughout. Split potatoes open and spoon pork
mixture over.
Posted to recipeludigest by molony molony@scsn.net on Mar 02, 1998