2 tbsp. vegetable oil
6 boneless pork tenderloins
2 medium potatoes, sliced
1 small onion, diced
1/2 green pepper, diced
1 can Campbell's cream of mushroom soup
1/2 c. water

Brown pork in oiled skillet. Spray 9 x 13 glass baking dish with Pam cooking spray. Place a layer of sliced potatoes into greased baking dish. Place diced onion on top of potatoes and then layer diced green peppers over onions. Transfer browned pork over into baking dish over green pepper layer. In separate bowl, mix soup and water and mix well. Pour soup mixture over meat to cover.

Bake at 350°F for 45 minutes or until done.