Recipe: Pork Diane Skillet Supper (using pork tenderloin, potatoes and mushrooms)

PORK DIANE SKILLET SUPPER

2 tablespoons butter or margarine
1 pound pork tenderloin, cut crosswise into 1/4-inch slices
1 (14 1/2 ounce) can ready-to-serve chicken broth, divided use
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon ground black pepper
8 small new red potatoes, quartered
1 cup sliced fresh mushrooms
1/2 cup sliced green onions
2 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. Add remaining broth, Worcestershire sauce, salt, pepper, and potatoes to skillet. Bring to a boil. Reduce heat to low; cover and simmer 15 minutes or until potatoes are tender.

Stir in mushrooms, green onions, and pork slices. Cover; simmer an additional 5 minutes or until pork is no longer pink in center.

In small bowl, combine reserved 1/4 cup broth and flour; blend until smooth. Gradually stir into pork mixture. Cook and stir over medium-high heat until mixture is bubbly and thickened.

Makes 4 servings
Source: Pillsbury One-Dish Meals Cookbook