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Prep Time: 25 Minutes Cook Time: 24 Minutes |
Ready In: 49 Minutes Servings: 4 |
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A tasty skillet meal that is adapted from TOH Quick-Cooking. Ingredients:
1 lb pork tenderloin, cut into 1/4 inch slices |
2 tablespoons butter or 2 tablespoons margarine |
1 (14 1/2 ounce) can chicken broth, divided |
8 small red potatoes, quartered |
1 1/2 tablespoons dijon mustard |
2 teaspoons worcestershire sauce |
salt and pepper |
1 cup sliced fresh mushrooms |
1/2 cup sliced green onion |
2 tablespoons all-purpose flour |
Directions:
1. In a skillet, brown pork slices in melted butter over medium-high heat, until pork is browned on both sides.
2. Remove pork to a platter and keep warm.
3. Reserve 1/4 cup chicken broth and set aside.
4. Add potatoes, mustard, Worcestershire sauce, salt and pepper to taste and remaining broth to skillet.
5. Bring mixture to a boil.
6. Lower heat; cover a simmer for 15-17 minutes or until potatoes are tender.
7. Add in the mushrooms, onions, and pork.
8. Cover and simmer 5 more minutes or until meat is no longer pink.
9. In a bowl, add the flour and reserved broth; stir until smooth.
10. Add to pork mixture; bring to boil; cook and stir for 2 minutes to thicken.
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