2 tablespoons vegetable oil
2 pounds pork loin
1 onion, chopped
1 large red bell pepper, chopped
1 large onion, sliced
1 large carrot, chopped
1 large green bell pepper, chopped
1 (10 ounce) can condensed cream of mushroom soup
1 tablespoon soy sauce
salt and pepper to taste
1/4 cup water
1 1/2 teaspoons vegetable oil
2 teaspoons minced onion
1 1/2 teaspoons minced garlic
1/4 teaspoon salt
Place vegetable oil in a large saucepan and lightly brown on all sides. Place pork on the pan, cutting long side up. In a medium bowl, stir together the onion, red pepper, carrot, green pepper and cream of mushroom soup. Toss to coat.
Season pork with salt and pepper. Place over medium heat until it begins to brown. Drain excess fat from pan, place on a serving platter and sprinkle with soy sauce. Mix well and set aside.
Heat oil in a large skillet over medium heat. Saute the onion, garlic and salt and pepper until tender. Remove pork from pan and place in the pan with the vegetables. Cover with a lid or aluminum foil. Cook at 350 degrees F (175 degrees C) for 5 minutes on each side, or until pork is no longer pink.
Remove pork from pan. Cover pan and cook for 5 minutes on each side. Sprinkle with soy sauce and season with remaining ingredients. Continue cooking with lid or foil until pork is no longer pink. Remove lid from pan. Let cool, and slice into 1/4 inch slices.