• Prep and cook time: 30 minutes
• Yield: Serves 6
• 1/4 tsp salt
• 1/4 tsp pepper
• 4 green onions, sliced
• 2 tbsps butter, divided
• 2 garlic cloves, minced
• 2 tbsps all purpose flour
• 2 tsps Worcershire sauce
• 1 cup sliced fresh mushrooms
• 8 small red potatoes, quartered
• 1 pork tenderloin (1 pound), cut into 1/4 inch slices
• 1 can (14 - 1/2 ounces) reduced sodium chicken broth, divided
- In a 12-in. skillet, heat 1 tablespoon butter over medium heat. Cook pork 2-4 minutes on each side or until tender. Remove from pan.
- In same pan, heat remaining butter over medium-high heat. Add mushrooms; cook and stir until almost tender. Add garlic; cook 1 minute longer. 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 flour and remaining broth until smooth. Stir into mushroom mixture. Bring to a boil; cook and stir until sauce is thickened. Stir in green onions. Return pork to pan and heat through.
This great family recipe is thanks to Taste-Of-Home Recipes at https://www.tasteofhome.com/recipes/pork-potato-supper/