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| 4 | Baking potatoes; scrubbed |
| 2 Teelöffel | butter unsalted |
| 3/4 x ca. 450 g | Pork tenderloins; cut into 1×1 inch thin strips |
| 1 gross | Green or red bell pepper; seeded and cut into strips |
| 1 klein | Onion; cut into thin wedges |
| 1 Teelöffel | Dried basil leaves; crushed |
| 1 Tasse | Can cream of chicken soup |
| 1/4 Tasse | water |
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Prep: 10 min, Cook: 1:00.
Preheat oven to 400°F. Place potatoes in oven and bake 1 hour, or until tender. Melt butter in a heavy nonstick skillet over medium high heat. Saut, pork, in batches if necessary, until browned, stirring often. Transfer pork to platter and set aside. Add pepper, onion and basil to same skillet and saut, 3-4 minutes, stirring often, until vegetables are almost tender. Stir in soup and water. Bring to a boil. Return pork to skillet. Reduce heat to low. Cover pan and simmer 5 minutes, stirring occasionally or until pork is cooked throughout. Split potatoes open and spoon pork mixture over.
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