Pork Loin Baked in Mushroom Soup and Brown Rice

When I think of mushroom soup I think of green beans baked with it, topped with fried onions...it may be comfort food, but extremely unhealthy; high in calories, fat and sodium. This recipe came about the other day when I made very low-fat mushroom soup (the minimal fat came from the olive oil I used to saute the mushrooms before blending them into the soup) and had an unseasoned pork loin* I needed to bake. I simply placed the pork loin in a glass baking dish, covered it with a considerable amount of mushroom soup, and topped that off with sixteen ounces of sliced mushrooms. Approximately ten minutes prior to removing from the oven I added prepared brown rice to the sauce. Serve the pork loin between medium-rare and medium with the rice and mushroom sauce alongside broccoli or any lightly steamed vegetable...even green beans are acceptable!
*If you have accessibility to Trader Joe's, I absolutely love their pork loin, as it is low in sodium, and not flavored, so you are able to marinate it as you wish...they also have the best haricot verts that I have found; a perfect vegetable compliment to this dish


Pork Loin Baked in Mushroom Soup
Ingredients
1 1/2 pounds pork tenderloin

5 Tablespoons olive oil
4 cups mushrooms, thinly sliced
1 bunch (6 to 8) green onions with about 2 to 3 inches of green sliced
Salt and pepper, to taste
1/3 cup dry white wine
1 cup low-sodium chicken broth, divided
1 tablespoon flour
1/2 cup fat-free sour cream

2 cups of brown rice (cooked and pre-prepared)
1 tablespoon chopped fresh parsley

Steamed vegetables to accompany

Preparation
Heat the oven to 350 degrees. Saute the mushrooms in the 5 Tablespoons of olive oil until fairly tender, approximately 7 to 8 minutes. Separate the mushrooms into 2 bowls. In a Cuisinart blend half of the mushrooms with the remainder of the ingredients, less the parsley, left for garnish. Bake the tenderloin, covered in the mushroom soup and the remaining mushroom slices, covered with Aluminum foil for approximately 15 minutes. Remove the foil and add two cups of prepared brown rice and cook for an additional 10 minutes. Depending on your oven, you may need to cook it further for desired temperature.
Remove the tenderloin from the sauce and slice. Serve the mushroom and rice sauce over the pork loin, garnished with chopped fresh parsley and compliment with steamed vegetables.

Serves: 4

Brown Rice (Prepare ahead of time, either in a rice cooker, or on the stove)
Ingredients
2 cups brown rice
Salt to taste

Preparation
Simply boil the rice in a 1 (rice) to 2 (water) ratio in water, and season with salt.