 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
|
I always receive wonderful comments from everyone who tries this easy recipe, writes Barbara Carlson from her home in Brooklyn Park, Minnesota. Ingredients:
1 pound pork tenderloin, cut into 1/4-inch slices |
2 tablespoons butter |
1 can (14-1/2 ounces) chicken broth, divided |
8 small red potatoes, quartered |
1 tablespoon dijon mustard |
2 teaspoons worcestershire sauce |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1 cup sliced fresh mushrooms |
1/2 cup sliced green onions |
2 tablespoons king arthur unbleached all-purpose flour |
Directions:
1. In a large skillet, brown pork in butter on both sides over medium heat. Remove and keep warm. Set aside 1/4 cup of broth. In the same skillet, add the potatoes, mustard, Worcestershire sauce, salt, pepper and remaining broth. Bring to a boil. Reduce heat; cover and simmer for 15-17 minutes or until the potatoes are tender.
2. Stir in the mushrooms, onions and pork. Cover and simmer for 5 minutes longer or until meat is no longer pink.
3. In a small bowl, combine the flour and reserved broth until smooth. Gradually stir into pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 4 servings.
|
|