Ingredients:
2 tablespoons butter
1 lb pork tenderloins, cut crosswise into 1/4 inch slices
14 1/2 ounces chicken broth
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper
8 small red potatoes, quartered
1 cup fresh mushrooms, sliced
1/2 cup green onions, sliced
2 tablespoons all-purpose flour
Directions:
Melt the butter in a 12″ skillet or Dutch Oven over medium-high heat.
Add pork slices and cook 3 to 5 minutes, or until browned on both sides.
Remove pork and set aside.
Reserve 1/4 cup of the chicken broth.
Add remaining chicken broth, Worcestershire Sauce, salt, pepper and potatoes to skillet.
Bring to a boil.
Reduce heat to low, cover and simmer 10 minutes or until potatoes are tender.
Stir in mushrooms and onions, and add pork slices.
Cover and simmer an additional 5 minutes or until vegetables are tender.
In a small bowl, combine the flour and reserved 1/4 cup of chicken broth; blend until smooth.
Gradually stir into the pork moisture.
Cook and stir over medium-high heat until mixture is thickened and bubbly.
Enjoy!
Servings: 4
Time preparation: 15 min.
Time total: 30 min.