Asparagus Pork Tenderloins - cooking recipe

Ingredients

12 medallions, cut from the tenderloins (about 3 lb.)
3 Tbsp. butter or margarine
2 cans condensed cream of asparagus soup
1/2 c. milk
3/4 c. onion, chopped
2 (4 oz.) cans sliced mushrooms, drained
3/4 tsp. curry powder
dash of pepper

Preparation

In skillet, brown medallions in butter or margarine; set aside.
In the same skillet, saute onion until tender and lightly brown.
Add milk and soup and blend well.
Return meat to skillet; cover and simmer 40 to 50 minutes or until tender.
When serving, top the meat with some of the sauce and serve the remaining sauce in a separate bowl.