"I always receive wonderful comments from everyone who tries this easy recipe," writes Barbara Carlson from her home in Brooklyn Park, Minnesota.
- 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 all-purpose flour
- 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.
- Stir in the mushrooms, onions and pork. Cover and simmer for 5 minutes longer or until meat is no longer pink.
- 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.
Originally published as Potato Pork Skillet in Quick Cooking January/February 2003, p63
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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