Pork Diane Skillet Supper

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

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Prep Time 35 min
Total Time 50 min
Servings 4

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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Directions

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.