Country Pork Tenderloins

Country Pork Tenderloins with Stuffing and Gravy 6 boneless pork tenderloins 4 cans light cream of mushroom soup 2 boxes savory stuffing (not cooked) 1 cup broth (any kind) although vegetable is best 1/2 cup breadcrumbs Preheat oven to 285 F In deep 9 x 13 pan, prepare it with Pam. Saute' the pork in olive oil season to taste and brown lightly. Drain and set aside. Spread 2 cans cream of mushroom soup evenly in pan. Top with entire bags of savory stuffing. Drizzle with 1 cup warm broth. Add the pork tenderloins, overlaying if needed. Cover evenly with other 2 cans soup. Sprinkle with bread crumbs and put into heated oven. Bake at 285 for 2 -3 hours uncovered.