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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Our Test Kitchen adds potatoes and veggies to leftover pork tenderloin for an easy, creamy weeknight supper in minutes! Simple & Delicious Test Kitchen Ingredients:
4 cups frozen o'brien potatoes, thawed |
1 cup chopped onion |
1 cup chopped green pepper |
2 tablespoons butter |
2 cups cubed cooked pork |
2 teaspoons chicken bouillon granules |
1/4 teaspoon pepper |
2 teaspoons king arthur unbleached all-purpose flour |
1/2 cup milk |
3/4 cup shredded cheddar cheese |
Directions:
1. In a large skillet, cook the potatoes, onion and green pepper in butter over medium heat until almost tender. Stir in the pork, bouillon and pepper; heat through.
2. In a small bowl, combine flour and milk until smooth; add to skillet. Cook on medium-low heat for 4-5 minutes or until mixture is thickened, stirring frequently.
3. Sprinkle with cheese. Remove from the heat; cover and let stand until cheese is melted. Yield: 6 servings.
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