Pork Medallions with Spinach & Barley


Campbell’s Kitchen


4 servings


  • pound boneless pork tenderloin, cut into ½-inch-thick slices
  • ½ teaspoon salt free seasoning blend
  • tablespoon vegetable oil
  • green onions, sliced
  • clove garlic, minced
  • tablespoon lemon juice
  • can (10 3/4 ounces) Campbell’s® Healthy Request® Condensed Golden Mushroom Soup
  • ¼ cup water
  • package (6 ounces) fresh baby spinach
  • cups hot cooked barley


  1. Season the pork with the seasoning blend.
  2. Heat the oil in a 12-inch skillet over medium-high heat.  Add the pork in batches and cook for 6 minutes or until browned on both sides.  Remove the pork from the skillet.
  3. Reduce the heat to medium.  Add the onions and garlic to the skillet and cook and stir for 1 minute.  Stir in the lemon juice, soup and water and heat to a boil.  Stir in the spinach.  Return the pork to the skillet.  Cover and cook for 5 minutes or until the pork is cooked through and the spinach is wilted.  Serve pork and sauce with barley.