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:
- 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.
- 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.
- 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.
- 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.
- Return pork to pan and heat through.