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Pork and Potato Supper

Prep Time

    •    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


  1. 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.
  2. 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.
  3. 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


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