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Prep 35min
Total50min
Ingredients10
Servings4
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Ingredients
2
tablespoons butter or margarine
1
lb. pork tenderloins, cut crosswise into 1/4-inch slices
1
(14-oz.) can chicken broth
2
teaspoons Worcestershire sauce
1/4
teaspoon salt
1/8
teaspoon pepper
8
small red potatoes, quartered
1/2
cup sliced green onions
1
cup sliced fresh mushrooms
2
tablespoons all-purpose flour
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Steps
1
Melt butter in 12-inch skillet or Dutch oven over medium-high heat. Add pork slices; cook 3 to 5 minutes or until browned on both sides. Remove pork from skillet; set aside.
2
Reserve 1/4 cup of the broth in 1-cup measuring cup or small bowl. Add remaining broth, Worcestershire sauce, salt, pepper and potatoes to skillet. Bring to a boil. Reduce heat; cover and simmer 13 to 17 minutes or until potatoes are tender.
3
Reserve 2 tablespoons onions for garnish. Stir remaining onions, mushrooms and pork slices into potatoes. Cover; simmer an additional 5 minutes or until pork is no longer pink in center.
4
Add flour to reserved broth in measuring cup; blend until smooth. Gradually stir into pork mixture. Cook over medium-high heat for 2 to 3 minutes or until mixture is bubbly and thickened, stirring constantly. Sprinkle with reserved onions.
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Use 1 3/4 teaspoons of instant chicken bouillon granules dissolved in 1 3/4 cups of water in place of the canned broth.
To save prep time, look for sliced fresh mushrooms with precut vegetables in the grocery store's produce department.
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Nutrition Facts
Serving Size:1 1/2 Cups
Calories
425
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
5g
25%
Cholesterol
85mg
28%
Sodium
730mg
30%
Total Carbohydrate
49g
16%
Dietary Fiber
4g
16%
Sugars
3g
Protein
33g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
20%
20%
Calcium
4%
4%
Iron
26%
26%
Exchanges:
3 Starch; 3 1/2 Very Lean Meat; 1 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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