Breadcrumbs

pork and potato supper

Total Time:  30 Minutes

Ingredients

Yield:  4 Servings

    • 2 Tbsp butter, divided
    • 1 pork tenderloin (1 lb), cut into 1/4 inch slices
    • 1 cup fresh sliced mushrooms
    • 2 garlic cloves, minced
    • 8 small red potatoes, quartered
    • 1 can (14.5 oz) reduced sodium chicken broth, divided
    • 2 tsp Worcestershire sauce
    • 1/4 tsp salt
    • 1/4 tsp pepper
    • 2 Tbsp all-purpose flour
    • 4 green onions, sliced

Directions:

    1. In a 12 inch skillet, heat 1 Tbsp butter over medium heat. Cook pork 2-4 minutes on each side or until tender. Remove from pan.
    2. In the same pan, heat remaining butter over medium-high heat. Add mushrooms; cook and stir until almost tender. Add garlic; cook for 1 minute.
    3. Stir in potatoes, 1 1/2 cups broth, Worcestershire sauce, salt, and pepper. Bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until potatoes are tender.
    4. In a small bowl, mix the flour and remaining broth until smooth. Stir into mushroom mixture. Bring to a boil; cook and stir until the sauce is thickened. Stir in green onions.
    5. Return pork to pan and heat through.

 

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