Pork Tenderloin with Asparagus

Class of 1972

• 8 pieces pork tenderloin (about 2 lbs)
• 2 Tbsp butter or margarine
• 1 can condensed cream of asparagus soup
• 1/4 cup milk
• 1/2 cup chopped onion
• 1 3-oz can sliced mushrooms, drained
• 1/2 tsp curry powder
• Pepper

Pound pork slices to flatten. In skillet, brown tenderloin in butter; set aside. In same skillet, blend together soup and milk; stir in remaining ingredients. Return meat to skillet. Cover and simmer 40-45 minutes or till tender. Serve sauce atop meat.

Yield: 4 servings