Slice tenderloin thinly and saute in oil until no longer pink. Remove pork and set aside. Saute celery and onion til somewhat soft. Add pork and celery soup,( depending on how much sauce you like. A little water helps to extend the  amount of sauce, but this is optional.) Season to taste with salt and pepper. I also like to use about 1 Tb of Spike. Cook approximately 20 - 30 min. more on med-low heat. Serve over cooked rice.

The last time I made this, I used a tenderloin crusted with horseradish and black pepper. I threw all of it into the mix and it was very good. Regardless, everyone seems to really like this. It's great served with salad ( either baby greens or a jello salad) and rolls.