Building on the delicious combination of pork, thyme, vegetables and potatoes, this dish is sauced and seasoned to perfection using Campbells® Condensed Cream of Celery Soup.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
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|Profit Per Serving|
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|Profit Per Meal|
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|Profit Per Day|
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|pork loin||6 lb.|
|black pepper||1 tsp.|
|dried thyme||2 tsp.|
|canola oil||4 tsp.|
|potato||3 lb.||9 cups|
|frozen California vegetable blend (broccoli, cauliflower, carrots)||2 lb.||7 cups|
|water||12 oz.||1 1/2 cups|
|1. Preheat oven to 350°F. Pat roast dry and sprinkle with black pepper.|
|2. Heat oil in large skillet over medium heat. Add roast and brown on all sides. Place roast in roasting pan.|
|3. Add potatoes and vegetables.|
|4. Mix soup, water and thyme. Pour over roast and vegetables. Cover with foil.|