8 pieces pork tenderloin (about 2 lbs.)
2 tbsp. butter
1 can condensed cream of celery soup (or cream of asparagus soup)
1/4 c. milk
1/2 c. onion, chopped
1 (3 oz.) can sliced mushrooms, drained (about 1/2 c.)
1/2 tsp. curry powder
Dash 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 for 40 to 45 minutes or until tender. Serve sauce atop meat. Makes 4 servings.