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Recipe: Pork Slaw Skillet (using pork tenderloin)

Main Dishes - Pork, Ham
PORK SLAW SKILLET

"Tender, moist slices of pork tenderloin and crispy slaw combine in this deliciously different recipe from Jerry Harrison of St. Marys, Gerorgia. "I've been serving this to family and friends for nearly 30 years," he shares."

2 (about 3/4 lb each) pork tenderloins, cut into 1/4-inch slices
2 tablespoons vegetable oil
salt and pepper (to taste)
FOR THE SLAW:
1 tablespoon all-purpose flour
1/2 cup water
2 tablespoons vinegar
1 tablespoon sugar
1 tablespoon prepared mustard
2 teaspoons Worcestershire sauce
1 teaspoon salt
1/2 to 1 teaspoon celery seed
dash pepper
7 cups shredded cabbage
1 1/2 cups shredded carrots
1 medium onion, chopped
1 cup chopped green pepper (optional)

TO PREPARE THE PORK:
In a large skillet, cook pork in oil over medium heat for 2-3 minutes on each side or until juices run clear. Season with salt and pepper. Remove and keep warm.

TO PREPARE THE SLAW:
In a bowl, combine the flour and water until smooth. Stir in the vinegar, sugar, mustard, Worcestershire sauce, salt, celery seed and pepper; pour into the skillet. Add vegetables. Cook and stir over medium heat until mixture comes to a boil. Cook and stir for 2 minutes or until thickened and vegetables are crisp-tender.

Top with pork; cover and heat through.

Servings: 4
Source: Taste of Home Quick Cooking magazine, August 2000
MsgID: 24594
Shared by: Betsy at Recipelink.com
Board: Frugal/Budget Cooking at Recipelink.com
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