Here's an easy winner: quickly sautéed pork tenderloin blended with red potatoes simmered in a snappy mushroom sauce.
tablespoons butter or margarine
lb. pork tenderloins, cut crosswise into 1/4-inch slices
(14-oz.) can chicken broth
teaspoons Worcestershire sauce
small red potatoes, quartered
cup sliced green onions
cup sliced fresh mushrooms
tablespoons all-purpose flour
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.
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.
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.
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 one (4.5-ounce) jar Green Giant® Sliced Mushrooms in place of the fresh mushrooms; drain well before use.
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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 1/2 Cups
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:3 Starch; 3 1/2 Very Lean Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.