Pork Diane Skillet Supper

Here's an easy winner: quickly sautéed pork tenderloin blended with red potatoes simmered in a snappy mushroom sauce. MORE+ LESS-

By Pillsbury Kitchens

November 2, 2016

tablespoons butter or margarine

lb. pork tenderloins, cut crosswise into 1/4-inch slices

(14-oz.) can chicken broth

teaspoons Worcestershire sauce

1/4

teaspoon salt

1/8

teaspoon pepper

small red potatoes, quartered

1/2

cup sliced green onions

cup sliced fresh mushrooms

tablespoons all-purpose flour

Hide Images

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.

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.