Pork Skillet Supper
2 Tbsp. butter; melted
1 lb. pork tenderloin; cut in 1/4" pieces
14.50 oz. can
en broth
2 tsp. Worcestershire sauce
8 small red potatoes; quartered
1 cup sliced mushroom
1/2 cup sliced green onions
1 Tbsp. cornstarch
Salt and pepper to taste
In a large skillet, brown pork slices in hot butter, 3-5 minutes on
each side. Remove pork from skillet, set aside. Reserve 1/4 cup of
en broth. Add remaining
en broth, Worcestershire sauce, and
potatoes to skillet. Heat to boiling. Reduce heat; cover and simmer
until potatoes are tender. Add pork, mushrooms, and onions. Cover
and cook an additional 5 minutes until vegetables are tender. Dissolve
cornstarch in reserved
en broth; stir into pork mixture. Cook
until mixture thickens. Serves 4.
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