8 pieces pork tenderloin
2 tbsp. butter
1 can cream of asparagus soup
Pepper
1/4 c. milk
1/2 c. onion
1 (3 oz.) can mushrooms
1/2 tsp. curry

Flatten meat; brown in butter. Remove from skillet. Combine soup and milk with remaining ingredients. Heat. Return meat, cover and simmer for 45 minutes.