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