In a skillet, brown pork slices in melted butter over medium-high heat, until pork is browned on both sides.
Remove pork to a platter and keep warm.
Reserve 1/4 cup chicken broth and set aside.
Add potatoes, mustard, Worcestershire sauce, salt and pepper to taste and remaining broth to skillet.
Bring mixture to a boil.
Lower heat; cover a simmer for 15-17 minutes or until potatoes are tender.
Add in the mushrooms, onions, and pork.
Cover and simmer 5 more minutes or until meat is no longer pink.
In a bowl, add the flour and reserved broth; stir until smooth.
Add to pork mixture; bring to boil; cook and stir for 2 minutes to thicken.
Ingredients:
1 lb pork tenderloins, cut into 1/4 inch slices
2 tablespoons butter or 2 tablespoons margarine
1 (14 1/2 ounce) cans chicken broth, divided
8 small red potatoes, quartered
1 1/2 tablespoons Dijon mustard
2 teaspoons Worcestershire sauce
salt and pepper
1 cup sliced fresh mushrooms
1/2 cup sliced green onions
2 tablespoons all-purpose flour
Steps/Methods:
In a skillet, brown pork slices in melted butter over medium-high heat, until pork is browned on both sides.
Remove pork to a platter and keep warm.
Reserve 1/4 cup chicken broth and set aside.
Add potatoes, mustard, Worcestershire sauce, salt and pepper to taste and remaining broth to skillet.
Bring mixture to a boil.
Lower heat; cover a simmer for 15-17 minutes or until potatoes are tender.
Add in the mushrooms, onions, and pork.
Cover and simmer 5 more minutes or until meat is no longer pink.
In a bowl, add the flour and reserved broth; stir until smooth.
Add to pork mixture; bring to boil; cook and stir for 2 minutes to thicken.
